"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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pork tenderloin, cut into 8 crosswise pieces
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.
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.
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....
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.
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!
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Tenderloin Diane
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 50
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