Pork Tenderloin with Lemon Mustard Sauce - WW 5 Points
8
People talking
A very flavor dish without the calories. Great for those on the WW point diet. This recipe is 5 points per serving.
- Ready In:
- 20mins
- Serves:
- Units:
Nutrition Information
8
People talking
ingredients
- 1 lb pork tenderloin, cut into 8 crosswise pieces
- 2 teaspoons lemon pepper
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon minced fresh chives
directions
- Place pork pieces between two sheets of wax paper and flatten with a meat mallet.
- Sprinkle each piece with lemon pepper.
- Heat butter in a skillet and cook pork for 3 to 4 minutes on each side.
- Place pork on heated platter and cover with alumunium foil; set aside.
- Add lemon juice, Worcestershire sauce and mustard in skillet.
- Cook until sauce is heated and pour over pork.
- Serve immediately.
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I LOVED the tenderloin. The sauce? Not so much. It was bitter and salty, so much so that I couldn't even taste the dijon. I tried adding honey, but that only helped minimally with the bitterness. Maybe you're supposed to use bottled lemon juice and not fresh? Anyway, I will definitely prepare tenderloin like this from now on, and there are tons of different spices that would go well on it! Thanks for the recipe! :)
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Really liked this recipe. Will be making it often!
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This was ok but I don't think I'll make it again. I made it as a dump recipe by combining everything in a ziploc bag and then throwing into the freezer. When serving it, I dumped everything into a casserole dish and baked until done. I realized that I forgot the chives (but the recipe doesn't say when to add them anyway)It was a bit spicy for me and the kids so I would use less lemon pepper if I were to make this one again and I would make more of the sauce. However, the pieces were nice and tender.
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While I really enjoyed the outcome on this recipe, I had a few minor issues. The first one being the facgt that the recipe never tells you when to add the fresh chives. I added them at the very end on top of the cooked pork and sauce. The second issue is the fact that, as written, there was no sauce. It was simply a deglazed pan. So I doubled the sauce ingredients. While it still didn't look like enough, it ended up being fine. A nice dinner enjoyed with rice, veggies, and cantaloupe.
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