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.

TENDERLOIN STEAK DIANE

Steps:

• Sprinkle steaks with steak seasoning. In a large skillet, heat butter over medium heat. Add steaks; cook until meat reaches desired doneness, 4-5 minutes on each side. Remove steaks from pan., Add mushrooms to skillet; cook and stir over medium-high heat until tender. Add broth, stirring to loosen browned bits from pan. Stir in cream, steak sauce and garlic salt. Bring to a boil; cook and stir until sauce is slightly thickened, 1-2 minutes., Return steaks to pan and turn to coat; heat through. Stir in chives.

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).

BAKED BEEF TENDERLOIN WITH DIANE SAUCE

Steps:

• Heat oven to 400. Place sheet of foil on 15 X 10 X 1-inch baking pan or cookie sheet. Place beef tenderloin on foil; tuck narrow end under. Turn edges of foil up around tenderloin to contain juices. Bake at 400 for 30-40 minutes for medium doneness.
• Meanwhile, in small bowl, combine broth and cornstarch; blend well. Set aside.
• Heat oil in small nonstick skillet until hot. Add onions; cook about 1 minute. Stir in parsley, pepper, mustard, and lemon juice. Add cornstarch mixture; cook and stir over medium heat for 4 - 6 minutes or until sauce is bubbly and slightly thickened.
• To serve, cut tenderloin into 1/2-inch slices. Serve sauce over slices.

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.