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Pork Tenderloin Diane Recipe

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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Servings:
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Ingredients
  • 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
Directions
PREP
10 mins
COOK
10 mins
READY IN
20 mins
  • 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.


Nutrition:
  • 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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