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Pork Tenderloin Diane
| Ingredients | |||
| 1 | pound | pork tenderloin, cut crosswise into 8 pieces | |
| 2 | teaspoon | lemon pepper, seasoning | |
| 2 | tablespoon | butter | |
| 2 | tablespoon | lemon juice | |
| 1 | tablespoon | worcestershire sauce | |
| 1 | teaspoon | dijon mustard | |
| 1 | tablespoon | chives, parsley finely chopped | |
| 1 | chives, whole for garnish | ||
Directions: | |||
| Press each tenderloin piece into 1 inch thick medallion; sprinkle surfaces with lemon pepper. Melt butter in large heavy skillet over medium heat. Add medallions; cook 3 to 4 minutes on each side. Remove pork to serving platter; keep warm. Stir lemon juice, worcestershire sauce and mustard into pan juices in skillet. Cook, stirring, until heated through. Pour sauce over medallions; sprinkle with chopped chives. Garnish with whole chives or a bit of parsley. Serve with vegetables. | |||
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