Pork Tenderloin Diane

Pork Tenderloin Diane

Ready in 45 minutes
3 avg, 1 review(s) 100% would make again

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


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1 whole pork tenderloin; cut into 8 crosswise pieces
2 teaspoons lemon pepper
1 tablespoon Butter
1 tablespoon Lemon juice
1 tablespoon Worcestershire Sauce
1 teaspoon Dijon-style mustard
1 tablespoon Parsley; minced

Original recipe makes 4



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.


Republished with permission, National Pork Board


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Calories Per Serving: 168 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Republished with permission, National Pork Board [I posted this recipe.]
tyson 8 years ago
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