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- 1 tablespoon(s) Water
- 1 tablespoon(s) White wine Worcestershire sauce
- 1 teaspoon(s) Lemon juice
- 1 teaspoon(s) dijon mustard
- 1 pound(s) Pork loin roast, cut into 4 slices
- 1 teaspoon(s) Lemon pepper seasoning
- 2 tablespoon(s) Butter
- 1 tablespoon(s) Snipped fresh chives or parsley
- 1. For sauce, stir together the water, Worcestershire sauce, lemon juice, and mustard; set aside.
- 2. Trim separable fat from pork slices. Sprinkle both sides of each slice with lemon-pepper seasoning. In a 10-inch skillet cook pork in hot margarine or butter over medium heat for 6 to 10 minutes or until just slightly pink in centers and juices run clear, turning once. Remove meat from skillet. Keep warm. Remove skillet from heat.
- 3. Add sauce to skillet. Stir until well blended. Pour sauce over meat; sprinkle with chives or parsley.
- 192 calories, 13 g fat
This recipe is a personal recipe added by dmradcliffe and has not been tested or endorsed by MyRecipes.
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Pork Diane Recipe at a Glance
- COURSE: Main Dishes