Pork Roast Recipes
Pork Tenderloin Diane
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 will fit the bill. Add a green salad with vinaigrette and warm dinner rolls.
Yield: 4 servings
Ingredients
- 1 pound pork tenderloin, cut into 8 crosswise pieces
- 2 teaspoons lemon pepper
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon-style mustard
- 1 tablespoon minced parsley or chives
Instructions
- 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 to 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.
Nutrition
Per serving: 191 calories Protein: 25 grams Fat: 8 grams Sodium: 380 milligrams Cholesterol: 85 milligrams Saturated Fat: 4 grams Carbohydrates: 6 grams
Attribution
Recipe and photo used with permission from:
National Pork Board