Pork Tenderloin Diane Recipe | French Sautéed Filet Medallions

Meal Ideas

Party with Pork

Prep Time: 10 minutes
Cook Time: 10 minutes

1 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

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.
Serves 4

Nothing could be easier—or more elegant—than this French preparation for sautéed steak, borrowed here for pork tenderloin. Quickly sautéed filet medallions are finished with a Worcestershire sauce and mustard pan sauce. If it is a special occasion, pair with truffled mashed potatoes and steamed asparagus. If it is Wednesday night, mashed potatoes and green peas with fit the bill. Add a green salad with vinaigrette and warm dinner rolls.

Calories: 191 calories
Protein: 25 grams
Fat: 8 grams
Sodium: 380 milligrams
Cholesterol: 85 milligrams
Saturated Fat: 4 grams
Carbohydrates: 6 grams

Random Cooking Tip:

Do not overcrowd pork cuts when sautéing. Leaving space between them will allow them to brown and cook more evenly.

Ratings

See Reviews (4)

great!!
by laura mccarty 01/13/2011

served this many times-always a hit. Very easy but impressive

Pork Tenderloin Diane
by Ginny 10/12/2010

I made this for my sister and brother-in-law. We all enjoyed it. Quick and easy.

Pork Tenderloin Diane
by Willy 02/10/2010

I have made this for years. My husband loves it.

Pork Diane
by Pat 01/05/2010

It's fast, easy and tastes great!

Buying/Handling/Storing Tip:

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days. If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.

Other Pork Buying/Handling/Storing Tips

Ask Your Butcher

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.

More Butcher Tips

About the Cut

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.

Learn About the Pork Cuts

Cooking Method: Sauteing

COOKING BASICS:
1)	Heat a small amount of oil in a large heavy skillet over a medium-high heat.
2)	Place pork in skillet; do not cover.
3)	Cook pork uncovered, turning occasionally. For stir-frying, cook over high heat, stirring constantly.

More about this cooking method