Lemon pork with vegetables

4 Servings

Ingredients

Quantity Ingredient
½ teaspoon Salt
½ teaspoon Coarsely ground black
Pepper
12 ounces Pork tenderloin, trimmed of
Fat & membrane -- cut into
12 Slices
1 teaspoon Vegetable oil
Lemon Sauce:
1 teaspoon Cornstarch
¾ cup Fat-free, reduced sodium
Chicken broth
1 teaspoon Freshly grated lemon peel
2 tablespoons Fresh lemon juice
⅓ cup Fresh parsley -- minced
Vegetables
1 teaspoon Butter or margarine
1 pint Cherry tomatoes
8 ounces Fresh sugar snap peas --
Strings removed

Directions

Sprinkle ¼ teaspoon of the salt and all the pepper on both sides of pork rounds. Heat oil in a large nonstick skillet over medium heat.

Add pork and cook 2-3 minutes per side until browned outside and barely pink inside. Remove to a serving platter; cover loosely with foil to keep warm.

Increase heat to medium-high. Stir cornstarch into chicken broth.

Pour into skillet and boil 2-3 minutes until slightly thickened and syrupy. Remove from heat and stir in lemonpeel, lemon juice and parsley. Pour over pork.

Wipe pan clean with a paper towel. Ad butter and melt over medium-high heat. Add the tomatoes and sugar snap peas. Cook, stirring often, until tomato skins begin to split and peas are crisp-tender, about 2 minutes. Sprinkle with remaining salt. Add to platter.

Recipe By : Woman's Day

From: Metroman12@... Date: Mon, 22 Jul 1996 11:20:14 ~0400

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