Pork Tenderloin

John here. I have never made a tenderloin before so I thought I would give this simple recipe from The Taste of Home Cookbook a try. It turned out to be more of an adventure than I would have liked.

Pork Tenderloin Diane

Ingredients
1 pork tenderloin (1 pound), cut into 8 slices
2 teaspoons lemon-pepper seasoning
2 tablespoons butter
6 teaspoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon-style mustard
1 tablespoon fresh minced parsley

Directions
Lightly pound each tenderloin slice to 1/2-in. thickness; sprinkle surfaces with lemon-pepper. In a large skillet, cook pork in butter for 3-4 minutes on each side or until juices run clear. Remove and keep warm.

In the same skillet, stir in the lemon juice, Worcestershire sauce and mustard; cook until heated through, scraping up any browned bits. Pour sauce over meat; sprinkle with parsley.


John's Jibba-Jabba:
I should have known this would not go well as soon as I saw what an actual tenderloin looked like when we went to the store. It was fun to pound out the meat and I love it any time I can use lemon juice. It just did not turn out that great. The meat was dry and not really flavorful. I give it 3 spoons.

Amanda's Analysis:
Lesson #1 - do not preheat the skillet on high heat for half an hour while you are having fun pounding the meat and then put butter in the skillet (we set off the smoke alarm). I don't have much to say about this one. I thought the tenderloin was too lemon-y. But I disagree with John and I think it was moist enough. There was plenty of sauce, just not really a taste I enjoyed. I give it 4 spoons.