Pork Tenderloin Diane

recipe
"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

Yield:

4 servings (serving size: 3 ounces)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Amy Luce,

June 2005
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