Wednesday, January 13, 2016

Pork Tenderloin Diane With Mustard Lemon Sauce

Pork Tenderloin Diane With Mustard Lemon Sauce
Serves 4.
1 (1 1/2 lbs.) pork tenderloin 2 tsp. lemon pepper
1 T. unsalted butter
1 T. fresh lemon juice

1 T. Worcestershire sauce 1 tsp. Dijon mustard
1 T. minced Italian parsley

Trim pork of all fat and silverskin and cut across into 8 pieces. Place each pork piece cut side up on a sheet of plastic wrap. Top with another sheet of plastic and pound to flatten to 1/2 inch thickness. Season pounded with lemon pepper.

Melt butter in a large nonstick skillet over medium heat. Brown pork for 2 to 3 minutes on each side or until cooked but still a bit pink inside; remove pork to a platter as each browns and keep warm.

Add lemon juice, Worcestershire sauce and mustard to the skillet. Pour in any juices from the pork platter and cook, string constantly, until heated through. Pour sauce over pork and serve sprinkled with parsley.
Macerated Navel Orange Slices
Serves 6 alone or 12 with cake.
8 Navel oranges
1 tsp. grated lemon zest
1/4 cup sugar
3 T. fresh lemon juice
1 T. Grand Marnier (optional)

Peel 6 of the oranges with a knife, making sure to remove all of the white pithy part on the outside of the orange. Slice oranges horizontally into thin slices. Place slices in a shallow serving bowl. Sprinkle the lemon zest and sugar over the oranges. Squeeze the remaining two oranges and add orange juice and lemon juice to the fruit. Toss the fruit lightly, cover and refrigerate for at least 2 hours but not longer than four hours. Just before serving, sprinkle with Grand Marnier, if desired. 

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