Nothing could be easier—or more elegant—than this French preparation for sautéed
steak, borrowed here for pork tenderloin. Quickly sautéed filet medallions are finished
with a Worcestershire sauce and mustard pan sauce. If it is a special occasion,
pair with truffled mashed potatoes and steamed asparagus. If it is Wednesday night,
mashed potatoes and green peas will fit the bill. Add a green salad with vinaigrette
and warm dinner rolls.
1 pound pork tenderloin, cut into 8 crosswise pieces
2 teaspoons lemon pepper
2 tablespoons butter
2 tablespoons lemon juice
1 tablespoon Worcestershire
1 teaspoon Dijon-style mustard
1 tablespoon minced parsley or chives
Place each piece of tenderloin between 2 pieces of plastic wrap. Flatten slightly
with heel of hand. Sprinkle surfaces of pork with lemon pepper.
Heat butter in heavy nonstick skillet; brown pork evenly, about 3-4 minutes on
Remove to serving platter, keep warm.
Add lemon juice, Worcestershire sauce and mustard to skillet. Cook, stirring
with pan juices, until heated through. Pour sauce over medallions, sprinkle with
parsley and serve.