Pork Tenderloin Diane

Pork Tenderloin Diane

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Kathy Sewell-Jensen

By
@KLSJ

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

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4
Prep:
15 Min
Cook:
10 Min
Method:
Pan Fry

Ingredients

  • 1
    pork tenderloin sliced into 8 pieces
  • 2 tsp
    lemon pepper
  • 2 Tbsp
    butter
  • 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

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. Deglaze the pan with the red wine. I bring it to a simmer.
  4. Add 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.

Printable Recipe Card

About Pork Tenderloin Diane

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



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