| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
|
4 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Coarsely ground black pepper |
| 1 |
|
12 oz pork tenderloin, trimmed of fat & membrane; cut into 12 slices |
| 1 |
ts |
Vegetable oil |
|
|
Lemon Sauce: |
| 1 |
ts |
Cornstarch |
| 3/4 |
c |
Fat-free, reduced sodium chicken broth |
| 1 |
ts |
Freshly grated lemon peel |
| 2 |
tb |
Fresh lemon juice |
| 1/3 |
c |
Fresh parsley; minced |
|
|
Vegetables |
| 1 |
ts |
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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