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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 233.0
  • Total Fat: 9.4 g
  • Cholesterol: 89.6 mg
  • Sodium: 111.7 mg
  • Total Carbs: 0.9 g
  • Dietary Fiber: 2.8 g
  • Protein: 33.4 g

View full nutritional breakdown of Pork Tenderloin Diane calories by ingredient
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Pork Tenderloin Diane

Submitted by: AMBROSIAHINO

Introduction

Saving Dinner Body Clutter Vol. 1
Winter Week 2
Saving Dinner Body Clutter Vol. 1
Winter Week 2

Number of Servings: 4

Ingredients

    1 pound lean pork tenderloin
    Plastic wrap OR wax paper
    1 tablespoon lemon pepper
    Non-aerosol cooking spray
    2 tablespoons lemon juice
    1 tablespoon Worcestershire sauce
    1 teaspoon Dijon-style mustard
    1 tablespoon chopped parsley

Tips

LC: Steamed broccoli and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with
butter, cream cheese and salt and pepper to taste till you get a mashed potatoes texture).
Regular: Serve mashed russet potatoes instead of Faux-Tay-Toes.
Kosher: Use boneless skinless chicken breast meat and use vegetarian Worcestershire sauce.
Gluten Free: Make sure Worcestershire sauce and Dijon mustard are gluten free.

NUTRITION per serving: 150 Calories; 4g Fat; 24g Protein; 2g Carbohydrate; trace Dietary Fiber; 74mg
Cholesterol; 365mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat. Points: 3


Directions

Cut tenderloin into 8 pieces; place each piece between 2 pieces of plastic wrap or wax paper and flatten to 1/2-inch thickness; sprinkle with lemon pepper. Heat a large skillet coated with cooking spray over medium heat; cook pork for 3 to 4 minutes per side or until no longer pink and juices run clear. Transfer to a serving platter and keep warm. To the pan juices, add lemon juice, Worcestershire sauce and mustard; heat through, stirring occasionally; pour over pork and sprinkle with parsley. Serve immediately.








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Member Ratings For This Recipe

  • Very easy and quick to make. I would cut down on the W sauce if I were to make it again. I also added fresh garlic which gave it a little more complexity. - 7/14/12

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