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Lemon Pork With Vegetables

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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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