Lemon pork with vegetables

Yield: 4 Servings

Ingredients:

1/2 ts Salt
1/2 ts Coarsely ground black Pepper
12 oz Pork tenderloin trimmed of Fat & membrane -- cut into
12 Slices
1 ts Vegetable oil Lemon Sauce:
1 ts Cornstarch
3/4 c Fat-free reduced sodium Chicken broth
1 ts Freshly grated lemon peel
2 tb Fresh lemon juice
1/3 c Fresh parsley -- minced Vegetables
1 ts Butter or margarine
1 pt Cherry tomatoes
8 oz Fresh sugar snap peas --

Instructions:

Strings removed 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