Pork Tenderloin Diane

Pork Tenderloin Diane Recipe

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Kathy Sewell-Jensen


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


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15 Min
10 Min
Pan Fry


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pork tenderloin sliced into 8 pieces
2 tsp
lemon pepper
2 Tbsp
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

How to Make Pork Tenderloin Diane


  • 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.
  • 3Deglaze the pan with the red wine. I bring it to a simmer.
  • 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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About Pork Tenderloin Diane

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

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