Pork Tenderloin Diane Recipe

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Pork Tenderloin Diane

Kathy Sewell-Jensen

By
@KLSJ

This is a delicious spin on Steak Diane! It is adapted from the National Pork Producers recipe.


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Rating:

Comments:

Serves:

4

Prep:

15 Min

Cook:

10 Min

Method:

Pan Fry

Ingredients

1
pork tenderloin sliced into 8 pieces
2 tsp
lemon pepper
2 Tbsp
butter
1 Tbsp
lemon juice
2 Tbsp
worcestershire sauce
2 tsp
dijon mustard
2 Tbsp
fresh parsley, minced
1-2 Tbsp
red wine to deglaze the pan

Directions Step-By-Step

1
Place each piece of tenderloin between 2 pieces of plastic wrap. Flatten slightly with heel of hand. Sprinkle surfaces of pork with lemon pepper.
2
Heat butter in heavy nonstick skillet; brown pork evenly, about 3-4 minutes on each side. Remove to serving platter, keep warm.
3
Deglaze the pan with the red wine. I bring it to a simmer.
4
Add lemon juice, Worcestershire sauce and mustard to skillet. Cook, stirring with pan juices, until heated through. Pour sauce over medallions, sprinkle with parsley and serve. You may want to add more lemon juice - I think it becomes too tangy. Could double the lemon juice.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Other Tag: Quick & Easy