1 lb. pork tenderloin
1 T. lemon pepper
2 T. butter or margarine
2 T. lemon juice
1 T. Worcestershire sauce
1 tsp. Dijon mustard
1 T. minced fresh parsley
Cut tenderloin into 8 pieces. place each piece between 2 pieces of plastic wrap or waxed paper and flatten to 1/2- inch thickness. Sprinkle with lemon pepper. Melt butter in a large skillet over medium heat. Cook pork for 3 to 4 minutes on each side or until no longer pink and juices run clear. Remove to a serving platter and keep warm. To the pan juices, add lemon juice, Worcestershire sauce and mustard; heat through, stirring occasionally. Pour over the pork and sprinkle with parsley. Serve immediately. Yield: 4 servings. and Enjoy!!!!!!!
1 T. lemon pepper
2 T. butter or margarine
2 T. lemon juice
1 T. Worcestershire sauce
1 tsp. Dijon mustard
1 T. minced fresh parsley
Cut tenderloin into 8 pieces. place each piece between 2 pieces of plastic wrap or waxed paper and flatten to 1/2- inch thickness. Sprinkle with lemon pepper. Melt butter in a large skillet over medium heat. Cook pork for 3 to 4 minutes on each side or until no longer pink and juices run clear. Remove to a serving platter and keep warm. To the pan juices, add lemon juice, Worcestershire sauce and mustard; heat through, stirring occasionally. Pour over the pork and sprinkle with parsley. Serve immediately. Yield: 4 servings. and Enjoy!!!!!!!