02-19-2005, 05:35 AM
Pork Tenderloin Diane
1 lb. pork tenderloin, cut into 8 crosswise pieces
2 Tbs. lemon juice
2 tsp. lemon pepper, salt-free
1 Tbs. low-sodium Angostura Worcestershire sauce
1 tsp. oil
1 tsp. Dijon-style mustard
1 Tbs. parsley or chives, minced
Pound each tenderloin slice to a 1-inch thickness. Sprinkle surfaces of medallions with lemon pepper. Heat oil in non-stick skillet sprayed with cooking spray. Cook tenderloin medallions 3 to 4 minutes on each side. Remove medallions to serving platter and keep warm. Add lemon juice, Worcestershire sauce and mustard to skillet. Cook, stirring with pan juices, until heated through. Pour sauce over medallions, sprinkle with parsley and serve. Yield: 4 servings.
PER SERVING: CALORIES: 152 FAT: 5g SATURATED FAT: 1.5g SODIUM: 130mg CARBOHYDRATE: 0g CHOLESTEROL: 65mg PROTEIN: 24g FIBER: 0g
1 lb. pork tenderloin, cut into 8 crosswise pieces
2 Tbs. lemon juice
2 tsp. lemon pepper, salt-free
1 Tbs. low-sodium Angostura Worcestershire sauce
1 tsp. oil
1 tsp. Dijon-style mustard
1 Tbs. parsley or chives, minced
Pound each tenderloin slice to a 1-inch thickness. Sprinkle surfaces of medallions with lemon pepper. Heat oil in non-stick skillet sprayed with cooking spray. Cook tenderloin medallions 3 to 4 minutes on each side. Remove medallions to serving platter and keep warm. Add lemon juice, Worcestershire sauce and mustard to skillet. Cook, stirring with pan juices, until heated through. Pour sauce over medallions, sprinkle with parsley and serve. Yield: 4 servings.
PER SERVING: CALORIES: 152 FAT: 5g SATURATED FAT: 1.5g SODIUM: 130mg CARBOHYDRATE: 0g CHOLESTEROL: 65mg PROTEIN: 24g FIBER: 0g