Saturday, October 3, 2009

Saturday Night Supper

This is an EASY, YUMMY, MUST-TRY dinner! I present Pork Tenderloin Diane:
One whole pork tenderloin, cut into medallions
lemon pepper
1 Tbs lemon juice
1 Tbs worchestershire sauce
1 tsp dijon mustard
Place the medallions between wax paper and give them a bang with the heel of your hand to flatten slightly. Sprinkle both sides with lemon pepper and place in non-stick pan with melting butter. Brown pork evenly on both sides, move to platter and keep warm.
Combine lemon juice, worchestershire and mustard in pan, stir until smooth, heat through. Return pork to the pan and re-warm pork and the sauce will infuse with the meat. Sprinkle with parsley before serving.
I did mashed taters to go with this--this cooks up FAST, so start your taters early or do as I did and cheat with an instant packet! I actually increase the sauce ingredients to create more of it so there is plenty to spoon over the smashed taters.

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