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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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We have pork at least once a week, and this is one dish we especially enjoy. Moist tender pork medallions are served up in a savory sauce for a combination that's irresistible. I'm not sure where the recipe came from, but I'm glad I have it. -Janie Thorpe, Tullahoma, Tennessee Ingredients:
1 pork tenderloin (about 1 pound) |
1 tablespoon lemon-pepper seasoning |
2 tablespoons butter |
2 tablespoons lemon juice |
1 teaspoon worcestershire sauce |
1 teaspoon dijon mustard |
1 tablespoon minced fresh parsley |
Directions:
1. 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.
2. 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.
3. 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.
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