Ready in 20 minutes
Very Good - my husband AND my children love it
"Made this dish for dinner this evening and served it with saffron rice & green peas. It was great and had a wonderful tangy flavor. I switched out chopped white onion for the chives and added a spoonful of minced garlic. I would recommend doubling the sauce ingredients. I will definitely make this again. "
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. Makes 5 servings.
Jeanwgriffin 1m agoFabulous, quick, and easy. Not only will I make this again but I'm adding it to my weekly regular meals.
Jenniferpikul 3m agoVery good. Side note for next time- lightly coat with lemon pepper :)
Valerie411 6m agoDelicious and a quick meal to make!!
southrngurl 1y ago
IronChefChachi 2y agoDelicious! This is a favorite in our household. Easy to make and great flavor! Served with spinach, glazed carrots and the wine used in the recipe. Combination of everything was a great melding of flavors.
rdelassus 2y agoDefinitely need to make more sauce than it calls for - very good
paulavaskeroeterdink 2y agoDelish!!!!! I added a little corn starch to turn the sauce into gravy. Hubby and I loved this!!
Odmayhea11 2y agoI seared the entire pork tenderloin once I covered it lemon pepper then poured the sauce over it and baked it at 375? for 25 minutes. I let it rest for 5 minutes before slicing and serving. It was delicious and amazingly moist. It was a hit with my 2 year old as well as my pork averse hubs.
AZClaire 2y agoI use this recipe frequently. It's easy to put together and everyone in the house likes it. I use the ingredients with other pork cuts. Too!
Allietron 2y agoMade this twice. Have only had trouble with the Dijon consistency.