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."

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (81)

4,544 Saves

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 Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Mar. 1, 2006 by KATEKANENAYLOR   view full review
Needed a quick meal for pork tenderloin, and this definitely fit the bill. And, everyone...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Mar. 16, 2011 by naples34102 Supporting Member (Click to learn more about Supporting Membership)  view full review
Fun to prepare and a joy to eat. Unquestionably 5-star worthy in every respect, from the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Mar. 28, 2006 by HayesMommy   view full review
This recipe was excellent!! I did triple the lemon, worcestershire and soy and added a touch...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Sep. 21, 2009 by nanp719   view full review
This recipe gets five stars simply because it is so easy! Only thing I did differently -...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Sep. 16, 2009 by gderr Supporting Member (Click to learn more about Supporting Membership)  view full review
very good stuff! i deglazed the pan with red wine, and doubled the gravy mixture. very good...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on May 4, 2009 by Kitkat   view full review
Like other reviewers, I tripled the sauce. I also added some green onion to the sauce. We...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Mar. 21, 2011 by lutzflcat Supporting Member (Click to learn more about Supporting Membership)  view full review
I've had Steak Diane before, but never Pork Diane. This is certainly a guest-worthy entree...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Mar. 19, 2010 by Patti   view full review
A+ - everybody loved! Added chicken broth to lemon juice, worcestershire sauce and mustard to...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Feb. 9, 2010 by MOMARTIN   view full review
Husband really enjoyed! I did as others have suggested and tripled the sauce. Served with...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Aug. 31, 2009 by Tom   view full review
Very good. Tangy/tart, but it works. Added green onion, might add a touch of garlic next...

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