** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Press each tenderloin piece into 1 inch thick medallion; sprinkle surfaces with lemon pepper.
2. Melt butter in large heavy skillet over medium heat. Add medallions; cook 3 to 4 minutes on each side.
3. Remove pork to serving platter; keep warm. Stir lemon juice, Worcestershire sauce and mustard into pan juices in skillet.
4. Cook, stirring, until heated through.
5. Pour sauce over medallions; sprinkle with chopped chives. Garnish with whole chives. Serve with vegetables. Makes 5 servings.
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Dietary Notes:
This recipe is very low-sodium with 118.2mg per serving
This recipe is a good source of Vitamin A with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Butter, Sulfites, Malt, Pork, Fructose Malabsorption, Mustard, Beef allergies.