Pork Fillet Diane
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Ingredients
1 Seasoned Boneless Pork Loin Centre Cut Roast (Fillet)
2 Tbs lemon pepper 10 mL
1 Tbs unsalted butter 15 mL
2 Tbs lemon juice 30 mL
3 Tbs Worcestershire sauce 50 mL
1 Tbs Dijon mustard 5 mL
2 Tbs fresh parsley minced 30 mL
2 Tbs green onions, thinly sliced 30 mL
Cooking Difficulty
Slice Fillet Roast into 5/8" (1.5cm) medallions (you should have about 18 slices). Sprinkle surfaces of medallions with lemon pepper. Melt butter in a heavy nonstick skillet over medium high heat. Sauté medallions 3 minutes per side. Transfer to a serving platter and keep warm. Add remaining ingredients to pan juices in skillet, adding accumulated juices from platter. Cook, stirring with pan juices, until heated through, about one minute; stir and spoon sauce over medallions.
