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Place each piece of tenderloin between 2 pieces of plastic wrap. Flatten slightly with heel of hand. Sprinkle surfaces of pork with lemon pepper. Heat butter in heavy nonstick skillet; brown pork evenly, about 3-4 minutes on each side. Remove to serving platter, 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.
calories 149cal total fat 7g cholesterol 61mg sodium 371mg carbohydrates 1g fiber 0g
This recipe has been added to the following public cookbooks:
The Hawaiian Pork Cookbook,
jim's cookbook,
NCAA Munch Madness Food,
Dolores cookbook
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | wmlafl
03/07/08 09:14 AM |
Serves up as well as Steak Dianne well.My family loved this recipe |
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