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Pork Tenderloin Diane

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Course: Main Course
Cuisine: American

Ingredients

Pork:
  • 1 pork tenderloin silverskin removed and cut into 8 pieces
  • Sea Salt and Freshly Cracked Pepper to taste
  • garlic powder to taste
  • ½ tbsp butter
  • ½ tbsp olive oil
Sauce:
  • 3 tbsp chicken broth
  • 1 tbsp lemon juice
  • 1 tbsp Worcestershire sauce 
  • 1 tsp Dijon-style mustard
  • 1 tbsp fresh parsley minced

Instructions

    Cup of Yum
  1. Remove the silverskin from the pork tenderloin (click this link for instructions).
  2. Cut the tenderloin into 1-inch-thick medallions.
  3. 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.
  4. Season both sides of the medallions with sea salt, freshly cracked pepper, and garlic powder, to taste.
  5. 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.
  6. 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.
  7. Add the pork, with any juices, back to the pan and coat both sides with the sauce.
  8. Place the pork on a serving platter with a side of the sauce. Sprinkle the pork with the remaining parsley. Serve immediately. Enjoy.