Pork Tenderloin Diane

By lorik

Ingredients

• 1 whole pork tenderloin, cut into 8 crosswise pieces
• 2 teaspoons lemon pepper
• 2 Tablespoons butter
• 1 medium shallot, minced
• 1/4 cup white wine
• 2 tablespoon lemon juice
• 2 tablespoon Worcestershire sauce
• 2 teaspoon Dijon-style mustard
• 2 tablespoon minced parsley

Preparation

Step 1

Place each piece of tenderloin between 2 pieces of plastic wrap. Flatten slightly with heel of hand. Sprinkle surfaces of pork with lemon pepper.

Heat butter in heavy nonstick skillet; brown pork evenly, about 3-4 minutes on each side. Remove to serving platter, keep warm.

Add shallot and cook until softened. Deglaze pan with white wine and cook until wine is almost evaporated; add lemon juice, Worcestershire sauce and mustard to skillet. Cook, stirring with pan juices, until heated through. Pour sauce over medallions, sprinkle with parsley and serve.