Entree / Pork: Pork Tenderloin Diane

From Shelly Carey

Ingredients
1 ½ lb Pork tenderloin, cut into 12 crosswise pieces
1 Tablespoon lemon pepper
1 Tablespoon butter or margarine
1 ½ Tablespoon lemon juice
1 ½ Tablespoon Worcestershire sauce
1 ½ teaspoons Dijon mustard
1 ½ Tablespoon minced parsley

Directions
Flatten each piece of tenderloin between two pieces of plastic wrap with heel of your hand or meat-pounder. Sprinkle pork with lemon pepper (don’t use any salt).

Heat butter in heavy skillet. Add pork and cook over medium high heat 3-4 minutes per side. Remove pork to serving plate; keep warm. Add lemon juice, Worcestershire, and mustard to skillet. Cook, stirring with juices in pan, until heated through. Pour sauce over pork. Sprinkle with parsley and serve.