Pork Tenderloin Diane

Name: Pork Tenderloin Diane
Yield: 4 servings (serving size: 3 ounces)
Ingredients: 1 (1-pound) pork tenderloin, trimmed and cut into 1-inch-thick slices; ¾ teaspoon lemon pepper; 2 teaspoons butter; 2 tablespoons fresh lemon juice; 1 tablespoon Worcestershire sauce; 1 teaspoon Dijon mustard

2 Ratings
2 Reviews

"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

By Amy Luce

Recipe by Cooking Light June 2005

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Recipe Summary

Yield:

4 servings (serving size: 3 ounces)

Nutrition Info

Ingredients

1 (1-pound) pork tenderloin, trimmed and cut into 1-inch-thick slices
¾ teaspoon lemon pepper
2 teaspoons butter
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard

Directions

Step 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.

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Step 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.

Nutrition Facts

Per Serving:

160 calories; calories from fat 33%; fat 5.9g; saturated fat 2.3g; mono fat 2.6g; poly fat 0.5g; protein 23.9g; carbohydrates 1.7g; fiber 0.1g; cholesterol 79mg; iron 1.7mg; sodium 230mg; calcium 14mg.

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Pork Tenderloin Diane

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Pork Tenderloin Diane

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Pork Tenderloin Diane

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Pork Tenderloin Diane