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Title: Lemon Pork With Vegetables
Yield: 4 Servings

Ingredients

    1/2 ts salt
    1/2 ts coarsely ground black
      1    pepper
     12 oz pork tenderloin, trimmed of
      1    fat & membrane -- cut into
     12    slices
      1 ts vegetable oil
      1    lemon sauce:
      1 ts cornstarch
    3/4 c  fat-free, reduced sodium
      1    chicken broth
      1 ts freshly grated lemon peel
      2 tb fresh lemon juice
    1/3 c  fresh parsley -- minced
      1    vegetables
      1 ts butter or margarine
      1 pt cherry tomatoes
      8 oz fresh sugar snap peas --
      1    strings removed

Instructions

Sprinkle 1/4 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@aol.Com Date: Mon, 22 Jul 1996 11:20:14
~0400

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