Pork Tenderloin Caroline

Because this main dish is 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.

  • 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)
  1. 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.
  2. 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.
  3. 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.
  4. Makes 4 to 6 servings, depending upon appetites.

Note: 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.

Kitchen tools you'll need for Pork Tenderloin Caroline:
Skillet, Meat Mallet

Ready in: 40 Min

Recipe editor Patricia Mitchell