Ingredients:
1 whole pork tenderloin, cut into 8
crosswise pieces
2 teaspoons lemon pepper
1 tablespoon butter
|
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon-style mustard
1 tablespoon minced parsley
|
Directions:
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. |
2. | Heat butter in heavy nonstick skillet; brown pork evenly, about 3-4 minutes on each side. Remove to serving platter, keep warm. |
3. | 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. |
No comments:
Post a Comment