Pork Tenderloin Diane


Classifications: Main Dishes

Qty Measure Ingredient


1 (1 pound) pork tenderloin

1 tablespoon lemon pepper

2 tablespoons butter or margarine

2 tablespoons lemon juice

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 tablespoon minced fresh parsley

Instructions: Cut tenderloin into eight pieces; place each piece between two pieces of plastic wrap or waxed paper and flatten to1/2-in. 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.



Background: Note: 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.

Serves: 4

Food Exchanges: