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Pork Tenderloin Diane

Yield 4 servings (serving size: 3 ounces)
"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

Ingredients

  • 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

Nutrition Information

  • calories 160
  • caloriesfromfat 33 %
  • fat 5.9 g
  • satfat 2.3 g
  • monofat 2.6 g
  • polyfat 0.5 g
  • protein 23.9 g
  • carbohydrate 1.7 g
  • fiber 0.1 g
  • cholesterol 79 mg
  • iron 1.7 mg
  • sodium 230 mg
  • calcium 14 mg

How to Make It

  1. 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.

  2. 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.