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<blockquote data-quote="moreluck" data-source="post: 423575" data-attributes="member: 1246">Pork Tenderloin Diane &nbsp;1 lb <a href="http://www.bigoven.com/whatis.aspx?id=Pork" target="_blank">Pork</a> tenderloin, cut&nbsp;1 tb <a href="http://www.bigoven.com/whatis.aspx?id=Worcestershire%20sauce" target="_blank">Worcestershire sauce</a> 2 ts <a href="http://www.bigoven.com/whatis.aspx?id=Lemon" target="_blank">Lemon</a> pepper 1 ts Dijon-style <a href="http://www.bigoven.com/whatis.aspx?id=Mustard" target="_blank">mustard</a> 2 tb <a href="http://www.bigoven.com/whatis.aspx?id=Butter" target="_blank">Butter</a> 1 tb Finely chopped <a href="http://www.bigoven.com/whatis.aspx?id=Chives" target="_blank">chives</a> or 2 tb <a href="http://www.bigoven.com/whatis.aspx?id=Lemon" target="_blank">Lemon</a> juice&nbsp;Instructions:&nbsp;Press each tenderloin piece into 1 inch thick medallion; sprinkle surfaces with lemon pepper. Melt butter in large heavy skillet over medium heat. Add medallions; cook 3 to 4 minutes on each side. Remove pork to serving platter; keep warm. Stir lemon juice, Worcestershire sauce and mustard into pan juices in skillet. Cook, stirring, until heated through. Pour sauce over medallions; sprinkle with chopped chives. Garnish with whole chives. Serve with vegetables.</blockquote>

[QUOTE="moreluck, post: 423575, member: 1246"] [B]Pork Tenderloin Diane [/B] 1 lb [URL="http://www.bigoven.com/whatis.aspx?id=Pork"][U][COLOR=#0000ff]Pork[/COLOR][/U][/URL] tenderloin, cut 1 tb [URL="http://www.bigoven.com/whatis.aspx?id=Worcestershire%20sauce"][U][COLOR=#0000ff]Worcestershire sauce[/COLOR][/U][/URL] 2 ts [URL="http://www.bigoven.com/whatis.aspx?id=Lemon"][U][COLOR=#0000ff]Lemon[/COLOR][/U][/URL] pepper 1 ts Dijon-style [URL="http://www.bigoven.com/whatis.aspx?id=Mustard"][U][COLOR=#0000ff]mustard[/COLOR][/U][/URL] 2 tb [URL="http://www.bigoven.com/whatis.aspx?id=Butter"][U][COLOR=#0000ff]Butter[/COLOR][/U][/URL] 1 tb Finely chopped [URL="http://www.bigoven.com/whatis.aspx?id=Chives"][U][COLOR=#0000ff]chives[/COLOR][/U][/URL] or 2 tb [URL="http://www.bigoven.com/whatis.aspx?id=Lemon"][U][COLOR=#0000ff]Lemon[/COLOR][/U][/URL] juice [B]Instructions:[/B] Press each tenderloin piece into 1 inch thick medallion; sprinkle surfaces with lemon pepper. Melt butter in large heavy skillet over medium heat. Add medallions; cook 3 to 4 minutes on each side. Remove pork to serving platter; keep warm. Stir lemon juice, Worcestershire sauce and mustard into pan juices in skillet. Cook, stirring, until heated through. Pour sauce over medallions; sprinkle with chopped chives. Garnish with whole chives. Serve with vegetables. [/QUOTE]

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