Pork Diane

Name: Pork Diane
Ingredients: 1 tablespoon water; 1 tablespoon white wine; Worcestershire sauce; 1 teaspoon lemon juice; 1 teaspoon Dijon mustard; 1 lb boneless pork loin roast (cut into four 3/4- to 1-inch thick slices); 1 teaspoon lemon-pepper seasoning; 2 tablespoons butter or 2 tablespoons margarine; 1 tablespoon snipped fresh chives or 1 tablespoon fresh parsley

9 ingredients

8 steps

Ingredients

1 tablespoon water
1 tablespoon white wine
Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1 lb boneless pork loin roast (cut into four 3/4- to 1-inch thick slices)
1 teaspoon lemon-pepper seasoning
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon snipped fresh chives or 1 tablespoon fresh parsley

Directions

1

In a small bowl, stir together the water, wine, Worcestershire sauce, lemon juice, and mustard; set aside.
2

Trim any separable fat from the pork slices.
3

Sprinkle both sides of each slice with lemon pepper.
4

In a skillet, melt butter over medium heat.
5

Cook pork in hot butter for 6-10 minutes or until just slightly pink in the center and juices run clear, turning once during cooking time.
6

Remove meat from the skillet and keep warm.
7

Remove skillet from heat; add sauce to skillet; stir until well blended, scraping up any browned bits from the skillet.
8

To serve, spoon sauce over pork slices and sprinkle with chives or parsley.