Directions:
- Cut tenderloin into 8 pieces; place each piece between two pieces of plastic wrap or waxed paper and flatten to 1/2 inch thickness. Sprinkle with lemon pepper seasoning.
- Melt butter in a large skillet over medium heat; cook pork for 3-4 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 184.17 Kcal (771 kJ) | ||
| Calories from fat | 73.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.12g | 12% | |
|---|---|---|---|
| Cholesterol | 90.73mg | 30% | |
| Sodium | 160.24mg | 7% | |
| Potassium | 502.91mg | 11% | |
| Total Carbs | 1.5g | 0% | |
| Sugars | 0.68g | 3% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 24.74g | 49% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.4mg | 8% | |
| Calcium | 14.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 133.22 Kcal (558 kJ) | ||
| Calories from fat | 52.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.87g | 12% | |
|---|---|---|---|
| Cholesterol | 65.63mg | 30% | |
| Sodium | 115.9mg | 7% | |
| Potassium | 363.77mg | 11% | |
| Total Carbs | 1.08g | 0% | |
| Sugars | 0.49g | 3% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 17.89g | 49% | |
| Vitamin C | 3.5mg | 8% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1mg | 8% | |
| Calcium | 10.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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