Ingredients
1 lb pork tenderloin
1 tbsp lemon pepper
2 tbsp butter
2 tbsp lemon juice
1 tbsp worcestershire sauce
1 tsp dijon mustard
1 tbsp parsley, fresh, minced
Directions
Cut tenderloin into eight pieces; place each piece between two pieces
of plastic wrap or waxed paper and flatten to 1/2-inch thickness.
Sprinkle with lemon pepper. Melt butter in a large skillet over
medium heat; cook pork for 3-4 minutes on each side or until no
longer pink and juices run clear. Remove to a serving platter and
keep warm. To the pan juices, add lemon juice, Worcestershire sauce
and mustard; heat through, stirring occasionally. Pour over the pork
and sprinkle with parsley. Serve immediately. Yield: 4 servings.
Diabetic Exchanges: One serving (prepared with margarine) equals 3
meat; also, 214 calories, 491 mg sodium, 6 mg cholesterol, 1 gm
carbohydrate, 18 gm protein, 14 gm fat.
From the Feb/Mar l995 Taste of Home magazine
Formatted for MM by Pegg Seevers 2/4/95
Servings: 4 servings
Pork Tenderloin Diane Recipe brought to you by Recipe Ideas
Categories: Diabetic; Meat; Pork
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions way back into antiquity, in truth as far back as ancient Egypt, and possibly even further than that. However, these, early records were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe found, according to experts is a collection of clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. As we move into The time of the romans 25BC a roman called Apicius compiled a number of documents which described recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals were separated into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the ancient cooks made use of a good variety of aromatic flavors, including some that we all recognise like basil, rue and parsley. Closer to modern times, there were two books which appeared in the 14th Century : a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, they have no connection with the curry that is served today, but instead recipes for the types of meals enjoyed by the upper classes of that time. Later, in the 15th century, people returning from the crusades brought us many new foods and herbs from the East, such as parsley, basil and rosemary. The introduction of these new foods and spices was responsible for an explosion in publications on food, some of which are kept safe in private libraries. By the time we get to the twentieth century, cookery books were starting to become popular mostly as a result of increased literacy, people having more spare time and disposable income. |
We hope you enjoy this Pork Tenderloin Diane recipe.
