Pork Tenderloin Diane



1 Tbsp. butter or oil

1/2 pound small mushrooms, sliced

1 pound pork tenderloin, 1 inch thick pieces

2 tsp. lemon pepper

1/2 cup reduced sodium chicken stock

1 Tbsp. brandy (optional)

1 Tbsp. Worcestershire sauce

1 1/2 Tbsp. dijon mustard

Salt to taste

  1. In a large non-stock skillet, heat 1/2 of the butter over medium high heat. Add mushrooms and cook, stirring until tender, about three minutes. Remove from skillet and set aside.
  2. Place meat pieces, cut side down, between 2 pieces of plastic wrap and pound to 1/2 inch thick using meat mallet. Sprinkle meat with lemon pepper. Heat remaining butter in same skillet on medium-high heat. Add pork and sauté until well browned on both sides, about 3 - 4 minutes per side. Remove and set aside.
  3. Add brandy (if using) and chicken stock to skillet and cook, stirring to loosen browned bits. Return mushrooms and add remaining ingredients. Cook until heated through. Add pork and coat with sauce.

Serve with buttered noodles and steamed asparagus.

1 Serving: calories 248 total fat 13 g cholesterol 83 mg sodium 260 mg

Serves 4