1 lb pork tenderloin, cut crosswise into, 8 pieces
2 tsp lemon pepper
2 tbsp butter
2 tbsp lemon juice
1 tbsp worcestershire sauce
1 tsp dijon-style mustard
1 tbsp finely chopped chives or parsley wh, ole chives for
Directions
Press each tenderloin piece into 1 inch thick medallion; sprinkle
surfaces with lemon pepper. Melt butter in large heavy skillet over
medium heat. Add medallions; cook 3 to 4 minutes on each side. Remove
pork to serving platter; keep warm. Stir lemon juice, Worcestershire
sauce and mustard into pan juices in skillet. Cook, stirring, until
heated through. Pour sauce over medallions; sprinkle with chopped
chives. Garnish with whole chives. Serve with vegetables. Makes 5
servings.
Servings: 5 servings
631448 Pork Tenderloin Diane Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
It is quite feasible to track the history of written cooking instructions far back into the distant past, certainly as far into history as ancient Egypt, and quite possibly further than that. However, in the main part, these early cook books were just very basic hieroglyphic recipes for preparing meals.
The truth of the matter is, the oldest recipe found, according to experts is a collection of tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a roman called Apicius created a collection of scripts describing recipes cooked by the Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvre, main meal and afters, something we still use today. Aspicius recounts how the ancient chefs made use of a good variety of spices, including a few that will be familiar to modern chefs such as thyme, fennel and asafoetida. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and herbs from Arab countries, including coriander, parsley, and rosemary. These new spices and herbs led to a torrent in books on cookery, some of which are kept safe in private libraries. During the next few centuries, the powerful and rich competed to lay on the most extravagent meals, and as a consequence, the best cooks and their recipes were much in demand. Even so, it was during the nineteenth century that cookery and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, testing, and publishing the recipes that were being prepared for the better households. The revolution that is television gave us TV cooks and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this 631448 Pork Tenderloin Diane recipe.
