Overton's Seafood Gumbo
INGREDIENTS:
1 lb Pork tenderloin, cut 1 T Worcestershire sauce
-crosswise into 8 pieces 1 t Dijon-style mustard
2 t Lemon pepper 1 T Finely chopped chives or
2 T Butter -parsley
2 T Lemon juice -Whole chives for garnish
1 lb Pork tenderloin, cut 1 T Worcestershire sauce
-crosswise into 8 pieces 1 t Dijon-style mustard
2 t Lemon pepper 1 T Finely chopped chives or
2 T Butter -parsley
2 T Lemon juice -Whole chives for garnish
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. Submitted