Pork Tenderloin Diane

I picked up a pork tenderloin from the store and went in search of a quick and simple recipe online. I found this one at Allrecipes that looked perfect. I couldn’t believe how fast this was to prepare and how delicious it was. This is a dish worthy of company and so easy too! We all thought the pork was very tender and the sauce made it extra delicious. I served it with rice and a tossed salad for a healthy and delicious meal.

Remove the silverskin from the pork tenderloin (click this link for instructions). Cut the tenderloin into 1 inch thick medallions. Place the medallions on a cutting board and cover with a piece of wax paper then flatten each medallion slightly with the palm of your hand. Season both sides of the medallions with sea salt, freshly cracked pepper, and garlic powder, to taste.

Heat the butter and olive oil in a large skillet over medium high heat. Add the medallions to the HOT skillet and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove to a plate and keep warm.

Add the chicken broth, lemon juice, worcestershire sauce, and mustard to the pan along with half of the parsley. Cook, stirring with pan juices, for 1-2 minutes or until heated through. Add the pork along with any juices back to the pan and coat both sides with the sauce. Place the pork on a serving platter with a side of the sauce. Sprinkle the pork with the remaining parsley. Serve immediately. Enjoy.

 

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Pork Tenderloin Diane

Yield: 4

Prep Time: 5 min.

Total Time: 10 min.

Ingredients:

1 pork tenderloin, silverskin removed and cut into 8 pieces
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
1/2 tbsp butter
1/2 tbsp olive oil
3 tbsp chicken broth
1 tbsp lemon juice
1 tbsp Worcestershire sauce
1 tsp Dijon-style mustard
1 tbsp fresh parsley, minced

Directions:

Remove the silverskin from the pork tenderloin (click this link for instructions). Cut the tenderloin into 1 inch thick medallions. Place the medallions on a cutting board and cover with a piece of wax paper then flatten each medallion slightly with the palm of your hand. Season both sides of the medallions with sea salt, freshly cracked pepper, and garlic powder, to taste.

Heat the butter and olive oil in a large skillet over medium high heat. Add the medallions to the HOT skillet and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove to a plate and keep warm.

Add the chicken broth, lemon juice, worcestershire sauce, and mustard to the pan along with half of the parsley. Cook, stirring with pan juices, for 1-2 minutes or until heated through. Add the pork along with any juices back to the pan and coat both sides with the sauce. Place the pork on a serving platter with a side of the sauce. Sprinkle the pork with the remaining parsley. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Allrecipes