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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Place each piece of tenderloin between 2 pieces of plastic wrap. Flatten slightly with heel of hand.

Sprinkle surfaces of pork with lemon pepper.

2Heat butter in heavy nonstick skillet; brown pork evenly, about 3-4 minutes on each side. Remove to serving platter, keep warm.

3Add lemon juice, Worcestershire sauce and mustard to skillet. Cook, stirring with pan juices, until heated through.

4Pour sauce over medallions, sprinkle with parsley and serve.

5Notes:
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