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15 minutes
Prep: 5 minutes
Cook: 10 minutes
191 calories per serving view nutrition facts
4 servings
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| 1 | pound | pork tenderloin | cut crosswise into 8 pieces |
| 2 | teaspoons | lemon pepper | seasoning |
| 2 | tablespoons | butter | |
| 2 | tablespoons | lemon juice | |
| 1 | tablespoon | worcestershire sauce | |
| 1 | teaspoon | dijon mustard | |
| 1 | tablespoon | chives | parsley finely chopped |
| 1 | x | chives | whole for garnish |
Press each tenderloin piece into 1 inch thick medallion; sprinkle surfaces with lemon pepper.
Melt butter in large heavy skillet over medium heat. Add medallions; cook 3 to 4 minutes on each side. Remove pork to serving platter; keep warm.
Stir lemon juice, worcestershire sauce and mustard into pan juices in skillet. Cook, stirring, until heated through. Pour sauce over medallions; sprinkle with chopped chives.
Garnish with whole chives or a bit of parsley.
Serve with vegetables.
| % Daily Value* | |
| Total Fat 10.0g | 15% |
| Saturated Fat 5.0g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 89mg | 30% |
| Sodium 154mg | 6% |
| Total Carbohydrate 2.0g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.0g | |
| Protein 24.0g | 48% |
| Vitamin A | 4% | Vitamin C | 9% | |
| Calcium | 1% | Iron | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Louis Camille Maillard (1878-1936) was a French physician and chemist. In 1912 he was researching how amino acids combined to form proteins. Serendipitously, he uncovered...
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