Pork Tenderloin Diane
Juicy tender pork medallions served with classic French steak Diane sauce for pork tenderloin. This quick and easy pork tenderloin recipe is ready in about 15 minutes flat.
Yield
4 servingsPrep
5 minCook
10 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pork tenderloin
cut crosswise into 8 pieces |
|
| 2 | teaspoons |
lemon pepper
seasoning |
*
|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 1 | teaspoon |
dijon mustard
|
|
| 1 | tablespoon |
chives
or parsley finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork tenderloin
cut crosswise into 8 pieces |
|
| 1E+1 | ml |
lemon pepper
seasoning |
*
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
lemon juice
|
|
| 15 | ml |
worcestershire sauce
|
|
| 5 | ml |
dijon mustard
|
|
| 15 | ml |
chives
or parsley finely chopped |
|
Directions
Classic French pan sauce and technique that is quick to prepare and keeps the pork tenderloin juicy.
Press each tenderloin piece into a 1-inch (2½ cm) thick medallion; sprinkle the surfaces of each medallion with lemon pepper seasoning. (Or salt and black pepper if you don't have lemon pepper).
Heat a large heavy skillet over medium heat and melt the butter.
Sear the pork tenderloin medallions in the pan; cook, turning once, 3 to 4 minutes per side.
Remove pork medallions to a serving platter; keep warm.
Add lemon juice, Worcestershire sauce, and mustard into the skillet pan juices in skillet.
Cook, stirring until heated through. Pour the sauce over medallions; sprinkle with chopped chives.
Garnish with whole chives or a bit of parsley.
Serving with vegetables, steamed potatoes, and apple slices (if desired).
