Pork Diane

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

1. In a small bowl, stir together the water, wine, Worcestershire sauce, lemon juice, and mustard; set aside.
2. Trim any separable fat from the pork slices.
3. Sprinkle both sides of each slice with lemon pepper.
4. In a skillet, melt butter over medium heat.
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. Remove meat from the skillet and keep warm.
7. Remove skillet from heat; add sauce to skillet; stir until well blended, scraping up any browned bits from the skillet.
8. To serve, spoon sauce over pork slices and sprinkle with chives or parsley.

water, white wine, worcestershire sauce, lemon juice, mustard, pork loin, lemonpepper seasoning, butter, fresh chives

Taken from www.food.com/recipe/pork-diane-131619 (may not work)