recipe reviews for:

Pork Tenderloin Diane

“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.”

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Reviewed: May 21, 2012

Decent. My entire family likes it. After browning the pork, I poured the juice, Worcestershire and mustard mixture in the pan where the pork still was. I turned off the heat and let it meet.

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Reviewer:

MLYIN

Cooking Level: Expert

Home Town: Taipei, Taipei, Taiwan

Living In: Bellevue, Washington, USA

Reviewed: May 20, 2012

I also would double the sauce . I did think it was a little strong so I added a bit of heavy cream at the end . The cream gave it a real gourmet look (and taste too!)

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stormywx

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Cooking Level: Expert

Home Town: Batavia, New York, USA

Living In: Asheville, North Carolina, USA

Reviewed: May 8, 2012

I love this recipe and so does my family. I've made it a few times and its always a winner.

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Reviewer:

Gayle

Reviewed: May 4, 2012

Yummy! So easy to make. I just doubled the sauce because we love sauce.

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Reviewer:

punkyluve

Reviewed: Apr. 30, 2012

This adds such good flavor to pork, I just added in some minced garlic and white pepper. Served it with mashed potatoes and garlic bread.

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Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

Reviewed: Apr. 10, 2012

easy and very good too

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maggiesbluegarden@hotmail.com

Reviewed: Mar. 17, 2012

This was absolutely wonderful. It turned out moist and very flavorful. It's definately a keeper. I made two tenderloins and quadrupled the ingredients for the sauce (expept lemon) I only doubled the lemon. I froze the extra for another really good meal.

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Reviewer:

SuzeQ Texas

Cooking Level: Expert

Home Town: Galveston, Texas, USA

Living In: New Braunfels, Texas, USA

Reviewed: Mar. 11, 2012

easy, moist, delicious... my 7-year-old begged for me to send it for lunch to school the next day and said it was 'heavenly'

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Reviewer:

RAINEY7

Cooking Level: Expert

Living In: Kelowna, British Columbia, Canada

Reviewed: Mar. 3, 2012

I made this for supper last night. Great. I did make 4 X the sauce, but it wasn't enough to put on the whipped potatoes I served with it.

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Reviewer:

Sandy

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

Reviewed: Feb. 28, 2012

My husband really enjoyed this. It has a lot of flavor. I did not have lemon pepper so I grated some lemon zest and mixed it with pepper and coated the pork with that. Easy to prepare on a weeknight. Will definitely make it again.

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