| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | 4 | Servings | ||
INGREDIENTS
| 1/2 | t | Salt |
| 1/2 | t | Coarsely ground black pepper |
| 1 | 12 oz pork tenderloin | |
| trimmed of fat & | ||
| membrane | ||
| cut into 12 slices | ||
| 1 | t | Vegetable oil |
| Lemon Sauce: | ||
| 1 | t | Cornstarch |
| 3/4 | c | Fat-free, reduced sodium |
| chicken broth | ||
| 1 | t | Freshly grated lemon peel |
| 2 | T | Fresh lemon juice |
| 1/3 | c | Fresh parsley, minced |
| Vegetables | ||
| 1 | t | Butter or margarine |
| 1 | pt | Cherry tomatoes |
| 8 | oz | Fresh sugar snap peas |
| strings removed |
INSTRUCTIONS
Sprinkle 1/4 teaspoon of the salt and all the pepper on both sides of pork rounds. Heat oil in a large nonstick skillet over medium heat. Add pork and cook 2-3 minutes per side until browned outside and barely pink inside. Remove to a serving platter; cover loosely with foil to keep warm. Increase heat to medium-high. Stir cornstarch into chicken broth. Pour into skillet and boil 2-3 minutes until slightly thickened and syrupy. Remove from heat and stir in lemon peel, lemon juice and parsley. Pour over pork. Wipe pan clean with a paper towel. Ad butter and melt over medium-high heat. Add the tomatoes and sugar snap peas. Cook, stirring often, until tomato skins begin to split and peas are crisp-tender, about 2 minutes. Sprinkle with remaining salt. Add to platter. Posted to EAT-L Digest 22 Jul 96 Date: Tue, 23 Jul 1996 10:31:34 -0400 From: Carol Taillon <taillon@ACCESS.MOUNTAIN.NET>
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