Pork Tenderloin Diane

"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

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Nutritional Information

Amount per serving
  • Calories: 160
  • Calories from fat: 33%
  • Fat: 5.9g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 23.9g
  • Carbohydrate: 1.7g
  • Fiber: 0.1g
  • Cholesterol: 79mg
  • Iron: 1.7mg
  • Sodium: 230mg
  • Calcium: 14mg

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

  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.
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