Pork Tenderloin Diane

Russ Myers

By
@Beegee1947

Nothing could be easier - or more elegant - than this French preparation for sauteed meat.


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Comments:

Serves:

4 Servings

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1
whole pork tenderloin, cut into 8 crosswise pieces
2 tsp
lemon pepper
1 Tbsp
butter
1 Tbsp
lemon juice
1 Tbsp
worcestershire sauce
1 tsp
dijon-style mustard
1 Tbsp
minced parsley

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
Add lemon juice, Worcestershire sauce and mustard to skillet. Cook, stirring with pan juices, until heated through.
4
Pour sauce over medallions, sprinkle with parsley and serve.
5
Notes:
This French preparation for sauteed steak has been borrowed here for pork tenderloin. Quickly sauteed filet medallions are finished with a Worcestershire and mustard pan sauce.

Dress it up for a special occasion and pair with truffled mashed potatoes and steamed asparagus. For a weeknight meal, mashed potatoes and green peas with fit the bill. Add a green salad with vinaigrette and warm dinner rolls.

About this Recipe

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