Pork Tenderloin Diane

Ingredients

• 0.5 kg PORK TENDERLOIN, 1 lb
• 10 mL Lemon pepper, 2 tsp
• 15 mL Butter, 1 Tbsp
• 15 mL Lemon juice, 1 Tbsp
• 15 mL Worcestershire sauce, 1 Tbsp
• 5 mL Dijon mustard, 1 tsp
• 15 mL Minced parsley, 1 Tbsp

	Pork Tenderloin Diane Photo courtesy of the National Pork Board

Instructions

• Trim any loose bits from tenderloin.
• Cut tenderloin into 8 crosswise pieces. Flatten slightly.
• Sprinkle each piece with lemon pepper.
• Heat butter in a heavy skillet over medium high heat.
• Cook medallions about 3-4 minutes per side.
• Remove from skillet and keep warm.
• Add lemon juice, Worcestershire sauce and mustard to skillet.
• Cook, blending with pan juices until just bubbling.
• Pour sauce over medallions.
• Sprinkle with parsley before serving.
• YIELD: 4 servings

Recipe courtesy Sask Pork

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