Tangy Tenderloin of Pork
Wednesday, January 26, 2011
1 TBS cooking oil
1 lb pork tenderloin, cut in 1/2 in. slices
Sprinkle of lemon pepper
1/3 cup apple juice
1 1/2 TBS lemon juice
1 TBS water
1 tsp Worchestershire sauce
Chopped fresh parsley (optional) I used dried parsley flakes
Preheat oven to 350 degrees. Heat cooking oil in large frying pan on medium-high heat. Add pork. Sprinkle with lemon pepper. Brown for about 2 minutes. Turn over. Sprinkle with lemon pepper. Brown for about 2 minutes again. Transfer to a baking or casserole dish (anything you can fit the meat into that can go into the oven to keep your meat hot and finish cooking it) and put it in the oven.
Add the next 4 ingredients to the same frying pan you used for the meat. Heat and stir, scraping up any browned bits from the bottom of the pan to add to the flavor. Heat until simmering. Pour over pork.
Sprinkle with parsley just before serving.