Pork Tenderloin Diane
- Yield 4 servings
While the rice is cooking, you can prepare this quick, fancy-tasting pork dish.
- 1 (6-ounce) package long-grain and wild rice
- 2 pounds pork tenderloin, cut crosswise into 16 slices, each about 1-inch thick
- 2 teaspoons pepper
- 2 tablespoons margarine
- 1/4 cup lemon juice
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped parsley
- Cook wild rice according to package directions, omitting any oil and salt.
- Meanwhile, sprinkle pork slices with pepper.
- Heat margarine in a heavy skillet. Cook slices 3 to 4 minutes on each side until browned, working in batches in necessary. Remove to a serving platter and cover to keep warm. Add lemon juice, Worcestershire sauce and mustard to the skillet. Cook, stirring with pork juices, until heated thoroughly. Return pork to sauce. Serve pork and sauce over rice and sprinkle with parsley.