Pork Tenderloin Diane Recipe
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Nothing could be easier - or more elegant- than this French preparation for sauteed steak, borrowed here for pork tenderloin. Quickly sauteed filet medallions are finished with a Worcestershire sauce and mustard pan sauce.
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1 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 parsley , minced
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 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.
Calories: 191 calories
Protein: 25 grams
Fat: 8 grams
Sodium: 380 milligrams
Cholesterol: 85 milligrams
Saturated Fat: 4 grams
Carbohydrates: 6 grams
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