Pork Diane

Ok, let’s all be honest, we’re not exactly sure why this dish bears the name “Diane.” Some people think it is a nod to the dish steak Diane, which gets its name courtesy of Diana, the Roman goddess of the hunt. But even those origins are a bit unclear. What’s entirely clear is that pork tenderloin Diane is absolutely delicious. It’s also easy to make and will probably make its way into your families revolving dinner menu.

In fact, this dish might replace your easy go-to weeknight chicken dinner. It only takes 20 minutes to make, including the prep and cooking. You could also choose to serve pork tenderloin Diane to dinner party guests and no one would ever suspect it. We won’t tell!

Pork Tenderloin Diane Ingredients

• Pork tenderloin: You’ll need about 1 pound of pork tenderloin, a long, narrow and boneless cut of meat that comes from muscle running along the backbone of the hog. It is, as the name suggests, more tender than regular pork loin and more flavorful, too.
• Lemon-pepper seasoning: There are scarcely more than six ingredients in this recipe, so we’re making each one count — by using lemon pepper rather than lemon and pepper, your work is made even easier.
• Butter: The recipe calls for 2 tablespoons of butter, but if you “accidentally” don’t measure just right and use an extra teaspoon that might not be the worst thing ever. It’s your call whether or not the butter is salted.
• Lemon juice: OK, we know we add lemon pepper seasoning but let’s go ahead and use some extra lemon juice anyway. Citrus pairs with pork in a uniquely piquant way, .
• Worcestershire sauce: As always, let’s not worry too much about the proper pronunciation of Worcestershire (which we believe is: “wuh-st-Albuquerque-New-Mexico-er-sure sauce”), let’s just appreciate its savory flavor.
• Dijon mustard: A spicy Dijon mustard is a lovely choice but you can also use a milder variety if that will better suit the palates of the people who will be enjoying this dish.
• Chopped fresh parsley: An optional addition, but highly recommended! The parsley is partially about looks, but it does add a nice flavor dynamic that helps to balance some of the sharper citrus and spice notes.

Directions

Step 1: Prepare the tenderloin

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Cut the pork tenderloin into eight even pieces and place each piece between two sheets of waxed paper. Using a kitchen mallet, flatten each cut to 1/2-inch thickness and then sprinkle each piece with the lemon-pepper seasoning.

Step 2: Cook the pork

Sarah Tramonte for Taste of Home

In a large skillet over medium heat, melt the butter and then cook pork until a thermometer reads 145°F.This will take about three to four minutes on each side. Remove the meat to a serving platter and keep it warm.

Step 3: Make the Diane sauce

Sarah Tramonte for Taste of Home

Add the lemon juice, Worcestershire sauce and mustard to the pan drippings and heat the blend through. Stir occasionally. Pour this dressing over the pork and sprinkle the meat with parsley, if desired.

Sarah Tramonte for Taste of Home

Pork Tenderloin Diane Variations

• Try it with orange: This dish takes on a wonderfully tangy flavor profile when you swap out fresh squeezed orange juice for the lemon juice. Do stick with lemon pepper, however.
• Make a chicken dinner: You can follow this exact same recipe to make a wonderful chicken dish. Just note that the internal cooked temperature of chicken must be about 20° hotter than pork, of course.
• Swap out the mustard: Feel free to try a number of different types of mustard with this dish, including anything from a German mustard to a honey mustard or standard yellow mustard. Try variations until you find the one you and your family like the best.

How to Store Pork Tenderloin Diane

It’s entirely unlikely that you will have leftover portions of this meal. But if you do, you can store pork tenderloin Diane in an airtight container or wrap in the fridge for up to three days.

Can you freeze cooked pork tenderloin?

Yes, cooked portions of pork tenderloin Diane can be safely frozen for up to six months but will taste best if eaten within three. Thaw the meat in the fridge overnight.

Pork Tenderloin Diane Tips

Sarah Tramonte for Taste of Home

Can I replace the butter with an oil?

Yes. If you are looking to reduce the fat in this recipe you can swap out the butter for an oil like grapeseed oil. You can also use olive oil for some added flavor and a healthier fat.

What should I serve with pork tenderloin Diane?

This flavorful white meat is perfect beside a hearty green like kale or collards and of course there is always meat and potatoes.

Can I double the Diane sauce?

While the recipe as laid out here is plenty flavorful, some people like to double each ingredient used in the sauce to drench each cut of meat to yield a saucier and even more flavorful dish.