La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/5984/Pork_Tenderloin_Diane
Pork Tenderloin Diane
Nothing could be easier - or more elegant - than this French preparation for sauteed meat.
Yield: Serves 4
Ingredients
| 1 |
|
whole pork tenderloin, cut into 8 crosswise pieces
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|
| 2 |
teaspoons |
lemon pepper
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|
|
| 1 |
Tablespoon |
butter
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|
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| 1 |
Tablespoon |
lemon juice
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|
|
| 1 |
Tablespoon |
Worcestershire sauce
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|
|
| 1 |
teaspoon |
dijon-style mustard
|
|
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| 1 |
Tablespoon |
minced parsley
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Directions:
1. Place each piece of tenderloin between 2 pieces of plastic wrap. Flatten slightly with heel of hand.
2. Sprinkle surfaces of pork with lemon pepper.
3. Heat butter in heavy nonstick skillet; brown pork evenly, about 3-4 minutes on each side. Remove to serving platter, keep warm.
4. Add lemon juice, Worcestershire sauce and mustard to skillet. Cook, stirring with pan juices, until heated through.
5. Pour sauce over medallions, sprinkle with parsley and serve.
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.
Recipe courtesy of National Pork Board. For more information about Pork. The Other White Meat, visit our website www.TheOtherWhiteMeat.com
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/5984/Pork_Tenderloin_Diane