1 lb pork tenderloin
1 tablespoon lemon pepper
2 tablespoon butter
2 tablespoon lemon juice
1 tablespoon worcestershire sauce
1 teaspoon dijon mustard
1 tablespoon parsley, fresh, minced
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 a large skillet over medium heat; cook pork for 3-4 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. Serve immediately.
Yield: 4 servings, 1 carb
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