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