Saturday, June 28, 2008

Pork Tenderloin Diane

Pork Tenderloin Diane
serves 4

450g/1lb pork tenderloin, cut
crossways into 8 pieces
2 teaspoons lemon pepper
25g/1oz butter
2 tablespoons freshly squeezed
lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon chopped fresh parsley

• Press each tenderloin piece into a 2.5cm/1in thick medallion, and sprinkle the surfaces with lemon pepper.
• Melt the butter in large heavy- frying pan over a medium heat. Add the medallions and cook for 3–4 minutes on each side. Remove from the pan and place on a serving platter. Cover to keep warm.
• Stir the lemon juice, Worcestershire sauce and mustard into the juices in the pan. Cook, stirring, until heated through. Pour the sauce over the medallions, and sprinkle with parsley. Serve immediately.

No comments: