Ingredients
1 pound pork tenderloin, cut into 8 crosswise pieces
2 teaspoons lemon pepper
2 Tablespoons butter OR margarine
2 Tablespoons lemon juice
1 Tablespoon Worcestershire sauce
1 teaspoon Dijon-style mustard
1 Tablespoon minced parsley OR chives
Directions
1 Press each tenderloin slice to 1-inch thickness.
2 Sprinkle surfaces of medallions with lemon pepper.
3 Heat butter in heavy skillet, cook tenderloin medallions 3 to 4 minutes on each side.
4 Remove medallions to serving platter; keep warm.
5 Add lemon juice, Worcestershire sauce, and mustard to skillet.
6 Cook, stirring with pan juices, until heated through.
7 Pour sauce over medallions, sprinkle with parsley and serve.
MAKES 4 servings
1 pound pork tenderloin, cut into 8 crosswise pieces
2 teaspoons lemon pepper
2 Tablespoons butter OR margarine
2 Tablespoons lemon juice
1 Tablespoon Worcestershire sauce
1 teaspoon Dijon-style mustard
1 Tablespoon minced parsley OR chives
Directions
1 Press each tenderloin slice to 1-inch thickness.
2 Sprinkle surfaces of medallions with lemon pepper.
3 Heat butter in heavy skillet, cook tenderloin medallions 3 to 4 minutes on each side.
4 Remove medallions to serving platter; keep warm.
5 Add lemon juice, Worcestershire sauce, and mustard to skillet.
6 Cook, stirring with pan juices, until heated through.
7 Pour sauce over medallions, sprinkle with parsley and serve.
MAKES 4 servings