"About three years ago, I made this recipe for my mom on Mother's Day. I've been making it for company ever since. Roasted new potatoes with rosemary and feta make a nice side dish." -Amy Luce, Mansfield, TX
1 (1-pound) pork tenderloin, trimmed and cut into 1-inch-thick slices
3/4 teaspoon lemon pepper
2 teaspoons butter
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
How to Make It
Sprinkle pork with lemon pepper. Melt butter in a large nonstick skillet over medium heat. Add pork slices to pan; cook 3 minutes on each side or until browned. Remove from pan; keep warm.
Add juice and remaining ingredients to pan; cook 1 minute, stirring frequently. Return pork to pan; cook 1 minute or until thoroughly heated, turning to coat.
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