Directions:
- Cut tenderloin into eight pieces; place each piece between two pieces of plastic wrap or waxed paper and flatten to 1/2-in. thickness. Sprinkle with lemon-pepper.
- 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. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.96 Kcal (762 kJ) | ||
| Calories from fat | 73.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.12g | 12% | |
|---|---|---|---|
| Cholesterol | 90.73mg | 30% | |
| Sodium | 132.46mg | 6% | |
| Potassium | 480.24mg | 10% | |
| Total Carbs | 0.96g | 0% | |
| Sugars | 0.39g | 2% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 24.74g | 49% | |
| Vitamin C | 4.4mg | 7% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.3mg | 7% | |
| Calcium | 11.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 134.37 Kcal (563 kJ) | ||
| Calories from fat | 53.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.99g | 12% | |
|---|---|---|---|
| Cholesterol | 67mg | 30% | |
| Sodium | 97.82mg | 6% | |
| Potassium | 354.64mg | 10% | |
| Total Carbs | 0.71g | 0% | |
| Sugars | 0.29g | 2% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 18.27g | 49% | |
| Vitamin C | 3.3mg | 7% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1mg | 7% | |
| Calcium | 8.4mg | 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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