pork tenderloin diane

How To Make pork tenderloin diane

• 1

  Place each piece of tenderloin between 2 pieces of plastic wrap. Flatten slightly with heel of hand.
  
  Sprinkle surfaces of pork with lemon pepper.
• 2

  Heat butter in heavy nonstick skillet; brown pork evenly, about 3-4 minutes on each side. Remove to serving platter, keep warm.
• 3

  Add lemon juice, Worcestershire sauce and mustard to skillet. Cook, stirring with pan juices, until heated through.
• 4

  Pour sauce over medallions, sprinkle with parsley and serve.
• 5

  Notes:
  This French preparation for sauteed steak has been borrowed here for pork tenderloin. Quickly sauteed filet medallions are finished with a Worcestershire and mustard pan sauce.
  
  Dress it up for a special occasion and pair with truffled mashed potatoes and steamed asparagus. For a weeknight meal, mashed potatoes and green peas with fit the bill. Add a green salad with vinaigrette and warm dinner rolls.
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