Recipe of the Week: Pork Tenderloin Caroline [del.icio.us]

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Have you seen our food photos from Grandma's Cookbook that we have been adding to our Flickr photostream? Delicious and easier than anyone will realize, here's an entree you'll be proud to serve. This recipe is a keeper. 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 butter1/4 cup fresh lemon juice2 tablespoons Worcestershire sauce2 teaspoons Dijon mustard2 tablespoons minced fresh parsley (optional)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.

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.

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.

Makes 4 to 6 servings, depending upon appetites.

A nice companion dish is Scalloped Potatoes.

Grandma's Cookbook contains these and more than 600 kitchen tested (and time tested) recipes. It's your online cookbook.

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