Recipe - Lemon Pork With Vegetables

One half teaspoon Salt
One half teaspoon Coarsely ground black pepper
1 12 ounce pork tenderloin,
trimmed of fat & membrane;
cut into 12 slices
1 teaspoon Vegetable oil
Lemon Sauce:
1 teaspoon Cornstarch
Three fourths cup Fatfree, reduced sodium
chicken broth
1 teaspoon Freshly grated lemon peel
2 tablespoon Fresh lemon juice
1/3 cup Fresh parsley; minced
Vegetables
1 teaspoon Butter or margarine
1 pt Cherry tomatoes
8 ounce Fresh sugar snap peas;
strings removed

Sprinkle One fourth 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 23 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 mediumhigh. Stir cornstarch into chicken broth. Pour
into skillet and boil 23 minutes until slightly thickened and syrupy.
Remove from heat and stir in lemon peel, lemon juice and parsley. Pour
over pork.

Wipe pan clean with a paper towel. Ad butter and melt over mediumhigh
heat. Add the tomatoes and sugar snap peas. Cook, stirring often, until
tomato skins begin to split and peas are crisptender, about 2 minutes.
Sprinkle with remaining salt. Add to platter.
Posted to EATL Digest 22 Jul 96

Date: Tue, 23 Jul 1996 10:31:34 0400

From: Carol Taillon taillon@ACCESS.MOUNTAIN.NET