pork tenderloin diane
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This is a delicious spin on Steak Diane! It is adapted from the National Pork Producers recipe.
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yield
4 serving(s)
prep time
15 Min
cook time
10 Min
method
Pan Fry
Ingredients For pork tenderloin diane
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1pork tenderloin sliced into 8 pieces
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2 tsplemon pepper
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2 Tbspbutter
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1 Tbsplemon juice
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2 Tbspworcestershire sauce
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2 tspdijon mustard
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2 Tbspfresh parsley, minced
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1-2 Tbspred wine to deglaze the pan
How To Make pork tenderloin diane
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1Place each piece of tenderloin between 2 pieces of plastic wrap. Flatten slightly with heel of hand. Sprinkle surfaces of pork with lemon pepper.
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2Heat butter in heavy nonstick skillet; brown pork evenly, about 3-4 minutes on each side. Remove to serving platter, keep warm.
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3Deglaze the pan with the red wine. I bring it to a simmer.
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4Add 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.
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