Speed counts--Pork Tenderloin Diane

Pork Tenderloin Diane
Taste of Home Family Collection Cookbook Copyright 2006

1 pork tenderloin (about 1 pound)
1 tablespoon lemon pepper
2 tablespoons butter
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon minced fresh parsley I only had dried


Cut tenderloin into eight pieces; place each piece between two pieces of plastic wrap or waxed paper and flatten to 1/2-inch thickness. Sprinkle with lemon pepper.

Melt butter in large skillet, cook pork for 3 to 4 minutes on each side. I cooked this much longer. Remove to a serving platter and keep warm.

To the pan juices, add lemon juice, Worcestershire sauce and mustard, stirring occasionally. Pour over pork and sprinkle with parsley .

Serves 4.
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This recipe had a couple of things going for it - I had all of the ingredients on hand and it wouldn't take as long to cook as an entire pork tenderloin. Although it took longer to cook than the directions said it would (even though my pork looked about as thick as the pork in the picture in the cookbook), it was still faster than waiting 45-60 minutes for a whole tenderloin to cook in the oven.

The sauce was almost too tart yet it was still appealing to me. I think a pat of butter would have rounded it out but I didn't want to add more fat. I really enjoyed this but, heck, it's hard to screw up pork tenderloin.

I'm in the mood to cook this weekend yet I have so many other things hanging over my head. Perhaps that's why I'm in the mood to cook - it's a great escape. I can start thinking out Memorial Day too. I don't think I'm hosting anything but I'm sure I'll be celebrating somewhere.

Blast From The Past: Bobbie’s Bars from September 2006. What I wouldn't give to have one of those bars sitting in front of me right now.

Question of the Day: What dish do you most like to see at a cookout?