Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 pork tenderloin, (about 1 pound)
- 1 tablespoon lemon-pepper seasoning
- 2 tablespoons butter or margarine
- 2 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon minced fresh parsley
Directions
Cut tenderloin into eight pieces.
Place each piece between two pieces of plastic wrap or waxed paper and flatten to ½-inch thickness.
Sprinkle with lemon pepper.
Melt butter in a large skillet over medium heat; cook pork for 3 to 4 minutes on each side or until no longer pink and juices run clear.
Remove to a serving platter and keep warm.
To the pan juices, add lemon juice, Worcestershire sauce and mustard; heat through, stirring
occasionally.
Pour over the pork and sprinkle with parsley.
This is good served with noodles or rice.
Category:Cathy's Recipes
Category:Pork Recipes
Category:Main Dish Meat Recipes