Pork tenderloin diane
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Pork tenderloin diane
  Pork    Tenderloin  
Last updated 6/12/2012 1:18:42 AM. Recipe ID 49685. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Pork tenderloin diane
 Categories: Pork, Main dish
      Yield: 4 Servings
      1 lb Pork tenderloin
      1 tb Lemon pepper
      2 tb Butter
      2 tb Lemon juice
      1 tb Worcestershire sauce
      1 ts Dijon mustard
      1 tb Parsley; fresh, minced
  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 3-4 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. Serve immediately.  Yield: 4 servings.
  Diabetic Exchanges: One serving (prepared with margarine) equals 3
  meat; also, 214 calories, 491 mg sodium, 6 mg cholesterol, 1 gm
  carbohydrate, 18 gm protein, 14 gm fat.
  From the Feb/Mar l995 Taste of Home magazine
  Formatted for MM by Pegg Seevers 2/4/95

Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 49685 (Apr 03, 2005)

[an error occurred while processing this directive]