Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb. Pork tenderloin medallions, 1" thick
- 2 teaspoons lemon pepper
- 2 teaspoons butter
- 1 tablespoon Worchestershire sauce
- 1 teaspoon Dijon-style mustard
Directions
1.Sprinkle surfaces of tenderloin medallions with lemon pepper.
2.Heat butter over medium-high heat in large skillet; do not let brown. Add medallions and saute until nicely browned on each side, about 3-4 minutes per side.
3.Remove medallions to serving plate, keep warm.
4.Add remaining ingredients to skillet and cook and stir until blended and heated through. Pour over medallions.