Pork Tenderloin Diane Recipe
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Pork Tenderloin Diane

By: National Pork Board  
"Nothing could be easier--or more elegant--than this French preparation for sauteed steak, borrowed here for pork tenderloin. Quickly sauteed filet medallions are finished with a Worcestershire sauce and mustard pan sauce. If it's a special occasion, pair with truffled mashed potatoes and steamed asparagus. If it's Wednesday night, mashed potatoes and green peas with fit the bill. Add a green salad with vinaigrette and warm dinner rolls."

Rating: This weblink has been rated 34 times with an average star rating of 4.7 Read Reviews (25)

Rate/Review | 655 people have saved this

Prep Time:
15 Min
Cook Time:
10 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 whole pork tenderloin, cut into 8 crosswise pieces
  • 2 teaspoons lemon pepper
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon-style mustard
  • 1 tablespoon minced parsley

Directions

  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. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 131 | Total Fat: 5.6g | Cholesterol: 57mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 1, 2006 by KATEKANENAYLOR 
Needed a quick meal for pork tenderloin, and this definitely fit the bill. And, everyone... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 28, 2006 by HayesMommy 
This recipe was excellent!! I did triple the lemon, worcestershire and soy and added a touch... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 16, 2009 by gderr Supporting Member (Click to learn more about Supporting Membership)
very good stuff! i deglazed the pan with red wine, and doubled the gravy mixture. very good... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 21, 2009 by nanp719 
This recipe gets five stars simply because it is so easy! Only thing I did differently -... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 31, 2009 by Tom 
Very good. Tangy/tart, but it works. Added green onion, might add a touch of garlic next... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 4, 2009 by Kitkat 
Like other reviewers, I tripled the sauce. I also added some green onion to the sauce. We... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 8, 2009 by Rosalie 
my daughter made this dish it was simple and delicious!!!!!!! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 3, 2008 by SHEWETT 
My whole family loved this. The only changes I made were to use the center of boneless pork... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2009 by Peach822 Supporting Member (Click to learn more about Supporting Membership)
Very good. Thanks for the recipe. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2009 by Sarah T 
You might want to use more butter because 1 tablespoon cooked almost all the way off for me,... MORE

 
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