Pork Tenderloin Diane

126 Reviews

Prep: 15 min
Cook: 10 min
Ready In: 25 min

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

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

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 4 servings

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.

Nutrition

Amount Per Serving (4 total)

Calories
131 cal
7%

Fat
5.6 g
9%

Carbs
1.7 g
< 1%

Based on a 2,000 calorie diet

Share It

Reviews (126)

Rate This Recipe

naples34102

Mar. 16, 2011

"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. N..." See moreo 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."

KATEKANENAYLOR

Mar. 1, 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..." See more't measure stuff, and basically eyeballed the Worcestershire sauce, mustard, and lemon...."

HayesMommy

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...." See more"

More Reviews