pork tenderloin diane
This is a delicious spin on Steak Diane! It is adapted from the National Pork Producers recipe.
No Image
prep time
15 Min
cook time
10 Min
method
Pan Fry
yield
4 serving(s)
Ingredients
- 1 - pork tenderloin sliced into 8 pieces
- 2 teaspoons lemon pepper
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 2 tablespoons worcestershire sauce
- 2 teaspoons dijon mustard
- 2 tablespoons fresh parsley, minced
- 1-2 tablespoon red wine to deglaze the pan
How To Make pork tenderloin diane
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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.
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Step 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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Step 3Deglaze the pan with the red wine. I bring it to a simmer.
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Step 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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