Pork Tenderloin Diane

Pork Tenderloin Diane

149 Reviews 14 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Recipe by  National Pork Board

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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 (149)

Rate This Recipe
naples34102
75

naples34102

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.

KATEKANENAYLOR
54

KATEKANENAYLOR

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....

Crystal S
35

Crystal S

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 131 cal
  • 7%
  • Fat
  • 5.6 g
  • 9%
  • Carbs
  • 1.7 g
  • < 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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Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

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