Low Carb Pork with Lemon Dijon Cream Sauce

3/4 lb pork tenderloin

LEMON DIJON CREAM SAUCE:

2 t butter

1 T lemon juice

1 T Dijon

1/2 c heavy cream (may need more)

Cut the pork into 3/4" slices and pound until thin.

Heat oil in pan, sprinkle with salt, pepper, and Old Bay seasoning.

Sauté pork in oil few minutes until done.

Remove from pan, make sauce in same pan.

Return pork slices to pan to reheat and cover with sauce.

SAUCE:

Melt butter. Add lemon juice and Dijon and mix. Stir in heavy cream, 1/4 cup at a time, until right consistency.

Serves 2 @ 3 carb

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