Pork Tenderloin Diane I

Pork Tenderloin Diane Serves 4

This is very easy and tastes great too. Served with noodles or rice and some nice baby carrots gives you a full meal. I got the recipe from The Complete Guide To Country Cooking from Taste of Home and it was submitted by Janie Thorpe.

1    pork tenderloin, (about 1 pound) 1   tablespoon lemon-pepper seasoning 2   tablespoons butter or margarine 2   tablespoons lemon juice 1   tablespoon Worcestershire sauce 1   teaspoon Dijon mustard 1   tablespoon minced fresh parsley

Cut tenderloin into eight pieces. Place each piece between two pieces of plastic wrap or waxed paper and flatten to 1/2-inch thickness. Sprinkle with lemon pepper. Melt butter in a large skillet over medium heat; cook pork for 3 to 4 minutes on each side or until no longer pink and juices run clear. Remove to a serving platter and keep warm. To the pan juices, add lemon juice, Worcestershire sauce and mustard; heat through, stirring occasionally. Pour over the pork and sprinkle with parsley. This is good served with noodles or rice.

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