Pork Diane Recipe
Pork Diane Recipe photo by Taste of Home
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For special-occasion meals during the busy lambing season on our farm, this flavorful pork dish is a lifesaver—I can serve an elegant dinner without having to spend hours in the kitchen! These tender medallions of pork look as luscious as they taste and practically melt at the touch of a fork. Fresh-squeezed lemon juice adds a delicious tartness tot the sauce.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 1 pork tenderloin (1 pound), crut into 8 slices
  • 2 teaspoons lemon-pepper seasoning
  • 2 tablespoons butter
  • 6 teaspoons lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon-style mustard
  • 1 tablespoon fresh minced parsley

Nutritional Facts

2 each: 189 calories, 10g fat (5g saturated fat), 78mg cholesterol, 407mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 23g protein.


  1. Lightly pound each tenderloin slice to 1/2-in. thickness; sprinkle surfaces with lemon-pepper. In a large skillet, cook pork in butter for 3-4 minutes on each side or until juices run clear. Remove and keep warm.
  2. In same skillet, stir in the lemon juice, Worcestershire sauce and mustard; cook until heated through, scraping up any browned bits. Pour sauce over meat; sprinkle with parsley. Yield: 4 servings.
Originally published as Pork Tenderloin Diane in Country Woman January/February 1990, p33

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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