Pork Tenderloin Diane

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

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

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.