• 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.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 389
Cholesterol: 147 mg
Fat: 17 g
Sodium: 550 mg
Carbohydrates: 3 g
Protein: 35 g
Fiber:
Saturated Fat: N/A