Pork Tenderloin Diane Recipes

PORK TENDERLOIN DIANE

Steps:

• Cut tenderloin into 8 pieces; place each piece between two pieces of plastic wrap or waxed paper and flatten to 1/2 inch thickness. Sprinkle with lemon pepper seasoning.
• Melt butter in a large skillet over medium heat; cook pork for 3-4 minutes on each side or until no longer pink and juices run clear. Remove to a serving platter and keep warm.
• To the pan juices; add lemon juice, Worcestershire sauce and mustard; heat through, stirring occasionally. Pour over the pork and sprinkle with parsley. Serve immediately.

PORK TENDERLOIN DIANE

Steps:

• Classic French pan sauce and technique that is quick to prepare and keeps the pork tenderloin juicy. Press each tenderloin piece into a 1-inch (2½ cm) thick medallion; sprinkle the surfaces of each medallion with lemon pepper seasoning. (Or salt and black pepper if you don't have lemon pepper). Heat a large heavy skillet over medium heat and melt the butter. Sear the pork tenderloin medallions in the pan; cook, turning once, 3 to 4 minutes per side. Remove pork medallions to a serving platter; keep warm. Add lemon juice, Worcestershire sauce, and mustard into the skillet pan juices in skillet. Cook, stirring until heated through. Pour the sauce over medallions; sprinkle with chopped chives. Garnish with whole chives or a bit of parsley. Serving with vegetables, steamed potatoes, and apple slices (if desired).

PORK DIANE

Steps:

• Lightly pound each tenderloin slice to 1/2-in. thickness; sprinkle surfaces with lemon-pepper. In a large skillet, cook pork in butter for 3-4 minutes on each side or until juices run clear. Remove and keep warm., In same skillet, stir in the lemon juice, Worcestershire sauce and mustard; cook until heated through, scraping up any browned bits. Pour sauce over meat; sprinkle with parsley.

PORK DIANE

Steps:

• In a small bowl, stir together the water, wine, Worcestershire sauce, lemon juice, and mustard; set aside.
• Trim any separable fat from the pork slices.
• Sprinkle both sides of each slice with lemon pepper.
• In a skillet, melt butter over medium heat.
• Cook pork in hot butter for 6-10 minutes or until just slightly pink in the center and juices run clear, turning once during cooking time.
• Remove meat from the skillet and keep warm.
• Remove skillet from heat; add sauce to skillet; stir until well blended, scraping up any browned bits from the skillet.
• To serve, spoon sauce over pork slices and sprinkle with chives or parsley.

PORK TENDERLOIN DIANE

Steps:

• Cut tenderloin into 8 pieces; place each piece between 2 pieces of plastic wrap or waxed paper and flatten to 1/2-in. thickness. Sprinkle with lemon pepper. , Melt butter in a large skillet over medium heat; cook pork until a thermometer reads 145°, 3-4 minutes on each side. Remove to a serving platter and keep warm. , To the pan juices, add lemon juice, Worcestershire sauce and mustard; heat through, stirring occasionally. Pour over the pork and sprinkle with parsley.

PORK TENDERLOIN DIANE

Steps:

• *Season pork with lemon pepper *Melt butter in large skillet over medium heat for 3-4 minutes per side *Remove to serving platter and keep warm *To the pan juices add, lemon juice, Worcestershire sauce and mustard, heat through stirring occasionally. *Pour over pork and sprinkle with parsley