1 pound pork tenderloin, cut into 8 pieces crosswise (@ 1-inch thick)
2 tsp lemon pepper
2 T Butter (I used 1T olive oil and 1 T Smart Balance)
2 T lemon juice
1 T Worcestershire sauce
1 tsp Dijon-style mustard
1 T minced parsley
Sprinkle pork medallions with the lemon pepper. In a skillet, melt Butter over medium heat and cook medallions for 3 – 4 minutes each side. Remove from skillet and keep warm. Add lemon juice, Worcestershire sauce and mustard to skillet. cook, stirring with pan juices and scraping up browned bits from pan until heated through. Pour sauce over medallions, sprinkle with parsley and serve.
My pork wasn't quite done yet, so I returned it to the pan and simmered in the sauce for a few minutes. It came out very tender and juicy.
Can also be done with turkey cutlets.
Serves 4.
Pork Diane
