Pork Diane

• water↗1 tablespoon
• white wine↗1 tablespoon
• Worcestershire sauce↗
• lemon juice↗1 teaspoon
• Dijon mustard↗1 teaspoon
• boneless pork loin roast (cut into four 3/4- to 1-inch thick slices)1 lb
• lemon-pepper seasoning1 teaspoon
• butter or 2 tablespoons margarine↗2 tablespoons
• snipped fresh chives or 1 tablespoon fresh parsley1 tablespoon

Step-by-step instructions

1. 1

   In a small bowl, stir together the water, wine, Worcestershire sauce, lemon juice, and mustard; set aside.

2. 2

   Trim any separable fat from the pork slices.

3. 3

   Sprinkle both sides of each slice with lemon pepper.

4. 4

   In a skillet, melt butter over medium heat.

5. 5

   Cook pork in hot butter for 6-10 minutes or until just slightly pink in the center and juices run clear, turning once during cooking time.

6. 6

   Remove meat from the skillet and keep warm.

7. 7

   Remove skillet from heat; add sauce to skillet; stir until well blended, scraping up any browned bits from the skillet.

8. 8

   To serve, spoon sauce over pork slices and sprinkle with chives or parsley.