Pork Tenderloin Diane

Seasoned tenderloin medallions sautéed in butter, fresh lemon juice, Worcestershire sauce and Dijon mustard. Medallions garnished with chopped fresh parsley and chives.

Ingredients -

1 pound Pork Tenderloin, cut crosswise into 8 pieces
2 teaspoons Lemon Pepper
2 tablespoons Butter
2 tablespoons Fresh Lemon Juice
1 tablespoon Worcestershire Sauce
1 teaspoon Dijon-Style Mustard
1 tablespoon finely chopped Chives or Fresh Parsley Leaves
Whole Chives for garnish

Preparation:

1. Pound each tenderloin section into 1 inch thick pieces.

2. Season both sides with lemon pepper.

3. In a large skillet, melt the butter over medium heat.

4. Add the meat and cook for 4 to 5 minutes on each side.

5. Remove the pork to a platter and keep warm.

6. Add the next three ingredients to the pan drippings and heat until hot.

7. Pour the mixture over the tenderloin and garnish with parsley and chives.

Pork Tenderloin Tip –

Fresh Lemon Juice

1 fresh lemon should easily provide the 2-tablespoon requirement for fresh lemon juice. The recipe is best with real lemon juice and not a bottled substitute.

Pork Tenderloin Tip –

Pork Tenderloin

Pork tenderloin can be purchased in most supermarkets. The tenderloin are usually packaged in heavy plastic bags, unlike other packaged meats. Ask your butcher for assistance.

Home | Pork Tenderloin Recipes