I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 3, 2016

Pork Tenderloin Diane

1 lb. pork tenderloin
2 tsp. lemon pepper
1 Tbsp. each, butter and lemon juice
1 Tbsp. Worcestershire sauce
1 tsp. Dijon mustard
1 Tbsp. minced parsley

Cut tenderloin crosswise into 8 slices, about 1 inch thick. Place each piece between 2 pieces of plastic wrap. Flatten with heel of hand. Sprinkle with lemon pepper. Heat butter in heavy skillet; cook medallions 2 to 3 minutes on each side. Keep warm on platter. 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. Serves 4.
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