Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 ts Salt
1/2 ts Coarsely ground black
Pepper
12 oz Pork tenderloin, trimmed of
Fat membrane -- cut into
12 Slices
1 ts Vegetable oil
Lemon Sauce:
1 ts Cornstarch
3/4 c Fat-free, reduced sodium
Chicken broth
1 ts Freshly grated lemon peel
2 tb Fresh lemon juice
1/3 c Fresh parsley -- minced
Vegetables
1 ts Butter or margarine
1 pt Cherry tomatoes
8 oz Fresh sugar snap peas --
Strings removed

Sprinkle 1/4 teaspoon of the salt and all the pepper on both sides of
pork rounds. Heat oil in a large nonstick skillet over medium heat.
Add pork and cook 2-3 minutes per side until browned outside and
barely pink inside. Remove to a serving platter; cover loosely with
foil to keep warm.

Increase heat to medium-high. Stir cornstarch into chicken broth.
Pour into skillet and boil 2-3 minutes until slightly thickened and
syrupy. Remove from heat and stir in lemonpeel, lemon juice and
parsley. Pour over pork.

Wipe pan clean with a paper towel. Ad butter and melt over
medium-high heat. Add the tomatoes and sugar snap peas. Cook,
stirring often, until tomato skins begin to split and peas are
crisp-tender, about 2 minutes. Sprinkle with remaining salt. Add to
platter.

Recipe By : Woman's Day

From: Metroman12#aol.Com Date: Mon, 22 Jul 1996 11:20:14
~0400

Browse by categories