Pork Tenderloin Diane

Nothing could be easier - or more elegant - than this French preparation for sauteed meat.

Yield: Serves 4

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

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Nutrition Facts

Yield: Serves 4

Approximate Nutrient Content per serving:

Calories: 191

Calories From Fat: 72

Total Fat: 8g

Cholesterol: 85mg

Sodium: 380mg

Total Carbohydrates: 6g

Protein: 25g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

1. Place each piece of tenderloin between 2 pieces of plastic wrap. Flatten slightly with heel of hand.

2. Sprinkle surfaces of pork with lemon pepper.

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

4. Add lemon juice, Worcestershire sauce and mustard to skillet. Cook, stirring with pan juices, until heated through.

5. Pour sauce over medallions, sprinkle with parsley and serve.

This French preparation for sauteed steak has been borrowed here for pork tenderloin. Quickly sauteed filet medallions are finished with a Worcestershire and mustard pan sauce.

Dress it up for a special occasion and pair with truffled mashed potatoes and steamed asparagus. For a weeknight meal, mashed potatoes and green peas with fit the bill. Add a green salad with vinaigrette and warm dinner rolls.

Recipe courtesy of National Pork Board. For more information about Pork. The Other White Meat, visit our website www.TheOtherWhiteMeat.com

Please note that some ingredients and brands may not be available in every store.

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