Lemon Pork With Vegetables
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Lemon Pork With Vegetables
  Lemon    Pork    Vegetables  
Last updated 6/12/2012 1:22:03 AM. Recipe ID 54507. Report a problem with this recipe.
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      Title: Lemon pork with vegetables
      Yield: 4 Servings
    1/2 ts Salt
    1/2 ts Coarsely ground black
     12 oz Pork tenderloin, trimmed of
           Fat & membrane -- cut into
     12    Slices
      1 ts Vegetable oil
           Lemon Sauce:
      1 ts Cornstarch
    3/4 c  Fat-free, reduced sodium
           Chicken broth
      1 ts Freshly grated lemon peel
      2 tb Fresh lemon juice
    1/3 c  Fresh parsley -- minced
      1 ts Butter or margarine
      1 pt Cherry tomatoes
      8 oz Fresh sugar snap peas --
           Strings removed
  Sprinkle 1/4 teaspoon of the salt and all the pepper on both sides of
  pork rounds.  Heat oil in a large nonstick skillet over medium heat.
  Add pork and cook 2-3 minutes per side until browned outside and
  barely pink inside. Remove to a serving platter; cover loosely with
  foil to keep warm.
  Increase heat to medium-high.  Stir cornstarch into chicken broth.
  Pour into skillet and boil 2-3 minutes until slightly thickened and
  syrupy. Remove from heat and stir in lemonpeel, lemon juice and
  parsley. Pour over pork.
  Wipe pan clean with a paper towel.  Ad butter and melt over
  medium-high heat. Add the tomatoes and sugar snap peas. Cook,
  stirring often, until tomato skins begin to split and peas are
  crisp-tender, about 2 minutes. Sprinkle with remaining salt. Add to

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Recipe ID 54507 (Apr 03, 2005)

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