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 is a special occasion,
pair with truffled mashed potatoes and steamed asparagus. If it is Wednesday night,
mashed potatoes and green peas will fit the bill. Add a green salad with vinaigrette
and warm dinner rolls.
- 1 pound pork tenderloin, cut into 8 crosswise pieces
- 2 teaspoons lemon pepper
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 1 tablespoon Worcestershire
- 1 teaspoon Dijon-style mustard
- 1 tablespoon minced parsley or chives
- 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 3-4 minutes on
- 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.
Yield: 4 servings
Nutrition Calories: 191 calories Protein: 25 grams Fat: 8 grams Sodium: 380
milligrams Cholesterol: 85 milligrams Saturated Fat: 4 grams Carbohydrates: 6 grams
Reprinted with permission from
the National Pork Board - porkbeinspired.com.