Pork Tenderloin Diane

Pork Tenderloin Diane

167

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

Ingredients

25 m servings 131 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 1.7g
  • < 1%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 363 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

167
  1. 222 Ratings

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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 descripti...

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,...

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 ...

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 simm...

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 t...

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!

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.

Husband really enjoyed! I did as others have suggested and tripled the sauce. Served with roasted asparagus and salad.