Pork Tenderloin Diane
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 to round out the meal.
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.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.