Wednesday, May 12, 2010

Lemon Pepper Pork Tenderloin

Pork tenderloin is another staple in our household. We buy these when they are on sale and freeze them. They come two to a package so you end up with about two pounds of pork.
This is all that you will need for this dish. We use the salt free lemon pepper.
Cut the pork into one inch pieces.
Take each piece and flatten 'em out using the heels of you hands. Or you can beat your meat if you prefer.
Now generously sprinkle with the lemon pepper.
Flip 'em over and do the other side . Now heat a couple of tablespoons of butter and a little bit of olive oil (it keeps the butter from burning) in a skillet over medium high heat. Place as many of the pork pieces as you can fit in the skillet.
Cook for about three minutes and turn 'em over.
Cook for another three minutes and remove. Now start the rest of the pork. Add more butter/oil if you need to.
Do this batch the same as the first and remove from the skillet.
To the remaining pan juices add two generous tablespoons each of lemon juice, worcestershire sauce and dijon mustard and stir together.
Reduce the heat to a simmer and stir until smooth. Return all of the pork to the skillet and coat with the gravy.
Let simmer to heat through and then add some chopped parsley.
 That's all there is to it! Pretty simple, huh? And now to complete your meal take these.
And make this.
And you're done. Enjoy.

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