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Pork Tenderloin Diane

 Pork Tenderloin Diane
We have pork at least once a week, and this is one dish we especially enjoy. Moist tender pork "medallions" are served up in a savory sauce for a combination that's irresistible. I'm not sure where the recipe came from, but I'm glad I have it. -Janie Thorpe, Tullahoma, Tennessee
4 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1 pork tenderloin (about 1 pound)
  • 1 tablespoon lemon-pepper seasoning
  • 2 tablespoons butter
  • 2 tablespoons lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 tablespoon minced fresh parsley

Directions

  • Cut tenderloin into eight pieces; place each piece between two pieces
  • of plastic wrap or waxed paper and flatten to 1/2-in. thickness.
  • Sprinkle with lemon-pepper.
  • Melt butter in a large skillet over medium heat; cook pork for 3-4
  • minutes on each side or until no longer pink and juices run clear.
  • Remove to a serving platter and keep warm.
  • To the pan juices, add lemon juice, Worcestershire sauce and mustard;
  • heat through, stirring occasionally. Pour over the pork and sprinkle
  • with parsley. Yield: 4 servings.
Nutritional Facts: One serving (prepared with margarine) equals 214 calories, 14 g fat (0 saturated fat), 6 mg cholesterol, 491 mg sodium, 1 g carbohydrate, 0 fiber, 18 g protein. Diabetic Exchanges: 3 meat.

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Pork Tenderloin Diane (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.