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Pork Tenderloin Diane


1 lb pork tenderloin
1 tbsp lemon pepper
2 tbsp butter
2 tbsp lemon juice
1 tbsp worcestershire sauce
1 tsp dijon mustard
1 tbsp 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





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