Because Pork Tenderloin Caroline is a main dish that is both delicious and simple to prepare, it’s a natural if you’re having guests to supper. But if you’re cooking for only two people or smaller appetites, this recipe can easily be halved.
Pork Tenderloin Caroline
- Total Time: 45 Min
- Yield: 4 1x
- Category: Main Course
- Cuisine: American
Ingredients
-
2 1-pound pork tenderloins (or 1 2-pound pork tenderloin, if that’s all you can find)
-
lemon pepper, to taste (or about 3 to 4 teaspoons)
-
1/4 cup butter
-
1/4 cup fresh lemon juice
-
2 tablespoons Worcestershire sauce
-
2 teaspoons Dijon mustard
-
2 tablespoons minced fresh parsley (optional)
Instructions
- Cut each of the tenderloins into eight equal pieces. Place the pieces between sheets of plastic wrap or waxed paper and flatten to 1/2-inch thickness. Sprinkle with lemon pepper on both sides.
- Melt the butter in a large skillet over medium heat. Cook the tenderloin pieces in butter for 3 to 4 minutes on each side, or until no longer pink and juices run clear. Remove to a warm serving plate.
- To the pan juices, add the lemon juice, Worcestershire sauce and mustard. Stir and heat through. Pour sauce over the pork, sprinkle with parsley and serve immediately.
- Makes 4 to 6 servings, depending upon appetites.
Notes
I’ve made the parsley optional because many people don’t keep fresh parsley on hand, and I do not endorse the dried variety. It would be a shame to pass on this dish just because you don’t have fresh parsley.
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