- 1 pork tenderloin (about 1½ pounds)
- 2 teaspoons lemon pepper seasoning
- 1 tablespoon Dierbergs butter
- ½ cup brandy or chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- ½ cup heavy whipping cream
- Chopped fresh parsley (optional)
Trim fat and silver skin from tenderloin. Cut pork into 1-inch-thick medallions; flatten slightly with heel of hand. Season medallions with lemon pepper.
In large skillet, melt butter over medium-high heat. Add medallions; cook until no longer pink, about 3 to 4 minutes per side. Transfer meat to platter; cover to keep warm.
Remove skillet from heat. Add brandy, lemon juice, Worcestershire, and mustard to skillet; cook over medium heat stirring to scrape browned bits from bottom of pan. Stir in cream; cook until heated through, about 1 to 2 minutes.
Serve sauce over pork. If desired, garnish top with parsley.
Serving Size: Per Serving
Cholesterol: 147 mg
Fat: 17 g
Sodium: 550 mg
Carbohydrates: 3 g
Protein: 35 g
Saturated Fat: N/A