Pork Tenderloin Diane

4 Servings
100% would make this recipe for Pork Tenderloin Diane again.

Nothing could be easieror more elegantthan this French preparation for sauted steak, borrowed here for pork tenderloin.

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Pork Tenderloin Diane Ingredients

1 whole pork tenderloin cut into 8 crosswise pieces	1 tablespoon Worcestershire sauce
2 teaspoons lemon pepper	1 teaspoon Dijon-style mustard
1 tablespoon butter	1 tablespoon minced parsley
1 tablespoon lemon juice

Instructions for Pork Tenderloin Diane

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 each side. 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.

Main Ingredient: PorkCuisine: American

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