| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pork |
5 |
Servings |
INGREDIENTS
| 1 |
lb |
Pork tenderloin, cut crosswise into 8 pieces |
| 2 |
ts |
Lemon pepper |
| 2 |
tb |
Butter |
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Worcestershire sauce |
| 1 |
ts |
Dijon-style mustard |
| 1 |
tb |
Finely chopped chives or parsley Whole chives for garnish |
INSTRUCTIONS
Press each tenderloin piece into 1 inch thick medallion; sprinkle surfaces
with lemon pepper. Melt butter in large heavy skillet over medium heat.
Add medallions; cook 3 to 4 minutes on each side. Remove pork to serving
platter; keep warm. Stir lemon juice, Worcestershire sauce and mustard
into pan juices in skillet. Cook, stirring, until heated through. Pour
sauce over medallions; sprinkle with chopped chives. Garnish with whole
chives. Serve with vegetables. Makes 5 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Where love is, God is. #Henry Drummond”