Nothing could be easier—or more elegant—than
this French preparation for sautéed steak, borrowed here
for pork tenderloin. Quickly sautéed 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 will fit the bill. Add a green salad with vinaigrette
and warm dinner rolls.
Pork
Tenderloin Diane
- 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
- 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 to 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.
Serves 4.
Recipe and photograph provided
courtesy of Pork, Be Inspired®.
