Pork Diane Recipe
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.
- 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
- 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.
- 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.
Reviews for Pork Diane
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review