This is going to be a new favorite! It was done in 30 minutes like the recipe said! I was shocked! It was so easy and so delicious! This recipe was from the [amazon_link id=”0696210274″ target=”_blank” container=”” container_class=”” ]Better Homes and Gardens Big Book of 30-Minute Dinners[/amazon_link] and is found on page 31 although if you compare it, you will notice I made a few alterations/perfections!
It was a great meat and potatoes recipe. Brian isn’t really supposed to be having potatoes, but there are so many good things in them. I think he should be eating them every so often. Just so it isn’t every day! He isn’t a huge fan of potatoes anyway! I also served this with applesauce that I canned last year. It was a huge hit and I could have saved that and offered it as dessert!
1 TBSP water
1 TBSP Worcestershire sauce (Most brands have corn syrup in it and white wine is a good substitute)
1 tsp lemon juice
1 tsp Dijon-style mustard – (fermented mustard works well too)
1 lb boneless pork loin roast, cut into four ¾ to 1 inch slices
1 tsp lemon pepper seasoning (be sure it doesn’t have MSG in it) – (can also use lemon zest and freshly ground pepper)
2 TBSP butter
1 TBSP fresh chives or parsley
For sauce, stir together the water, Worcestershire sauce, lemon juice and mustard; set aside
Sprinkle both sides of each slice with lemon pepper seasoning. In a 10 inch skillet cook pork in butter over medium heat for 6-10 minutes or until just slightly pink in centers and juices run clear, turning one. Remove meat from skillet. Keep warm. Remove skillet from heat.
Add sauce to skillet. Stir until well blended. Pour sauce over meat; sprinkle with chives or parsley.
Makes 4 servings.
I just cut up a handful of small potatoes and cooked them in a little bit of water and bacon grease with some salt and pepper and an onion and a few cloves of garlic. They turned out delish as well!