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READY IN 25 mins

Pork Tenderloin Diane

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Read Reviews (128)

"A classic French pan-sauce made with Worcestershire sauce, Dijon mustard and lemon juice is a delicious way to enjoy sautéed pork tenderloin medallions." — National Pork Board

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Original recipe makes 4 servings Change Servings

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

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Directions

Place each piece of tenderloin between 2 pieces of plastic wrap. Flatten slightly with heel of hand. Sprinkle surfaces of pork with lemon pepper.
Heat butter in heavy nonstick skillet; brown pork evenly, about 3-4 minutes on each side. Remove to serving platter, keep warm.
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.

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PREP 15 mins
COOK 10 mins
READY IN 25 mins

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Fun to prepare and a joy to eat. Unquestionably 5-star worthy in every respect, from the choice of ingredients to the preparation. Elegant, as the National Pork Board put it, is an apt description. No doubt fine as is, with no changes, but as a matter of personal preference I deglazed the pan with some marsala as well as the lemon juice, then swirled in a dab of butter for a smooth, velvety sauce. Served with "Lemon Pepper Pasta" and "Asparagus with Garlic and Onions," recipes also from this site, it was a flawless dinner.

—naples34102

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Most Helpful Critical Review

Mar 07, 2013

3 stars for ease of preparation which is what I am basing this review on. My family gave a thumbs down to this dish and I have to agree. Followed the recipe exactly and found it to be somewhat sour with strong flavors that just didn't seem to marry well. Had high hopes for this dish, but will not make again.

—Crystal S

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175 Ratings

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Mar 01, 2006

Needed a quick meal for pork tenderloin, and this definitely fit the bill. And, everyone absolutely loved it. Very easy and tasty. Definitely something we will have again. I must say though, I don't measure stuff, and basically eyeballed the Worcestershire sauce, mustard, and lemon....

—KATEKANENAYLOR

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Mar 28, 2006

This recipe was excellent!! I did triple the lemon, worcestershire and soy and added a touch of red wine. This made the moistest pork tenderloin! Definitely give this one a shot.

—HayesMommy

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Sep 21, 2009

This recipe gets five stars simply because it is so easy! Only thing I did differently - Didn't have lemon pepper so just used plain pepper and I put the tenderloin back into the sauce and simmered for a few minutes to infuse the flavor into the meat. So easy and delicious!

—nanp719

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Sep 16, 2009

very good stuff! i deglazed the pan with red wine, and doubled the gravy mixture. very good with rice and a salad. use a cheap wine, the recipe is that good.

—gderr the dysfunctional

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Mar 19, 2010

A+ - everybody loved! Added chicken broth to lemon juice, worcestershire sauce and mustard to make a little more sauce and cut tanginess. Served with rice and asparagus - very pretty plate!

—Patti

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Mar 21, 2011

I've had Steak Diane before, but never Pork Diane. This is certainly a guest-worthy entree with nice presentation. I think I pounded my medallions a bit too thinly, so I'll be sure not to do that the next time. The lemon pepper is key to this, so don't eliminate that for any reason. The only thing that I would do differently is double the sauce. This takes only minutes to prepare, so your side dishes can be ready to go on the table and then you can prepare your entree. Another side benefit to this dish is how it breaks down nutritionally. It leaves some room if you want to pair it with a more decadent side dish or you can keep the side dishes equally healthy, as well. Either way, this is a keeper. Thanks for the outstanding recipe.

—lutzflcat

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Nutrition

Calories
131 kcal
7%

Carbohydrates
1.7 g
< 1%

Cholesterol
57 mg
19%

Fat
5.6 g
9%

Fiber
0.1 g
< 1%

Protein
17.6 g
35%

Sodium
363 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pork Tenderloin Diane

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 131
Calories from Fat: 50

% Daily Value *
Total Fat 5.6g 9 %
Saturated Fat 2.7g 14 %
Cholesterol 57mg 19 %
Sodium 363mg 15 %
** Potassium 329mg 9 %
Total Carbohydrates 1.7g < 1 %
Dietary Fiber 0.1g < 1 %
Protein 17.6g 35 %
Sugars 0.6g
Vitamin A 3 %
Vitamin C 6 %
Calcium 2 %
Iron 11 %
** Thiamin 63 %
** Niacin 62 %
** Vitamin B6 31 %
** Magnesium 8 %
** Folate 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.