Pork Diane
Elevate your weeknight dinner with this classic Pork Diane recipe, a quick yet elegant dish that’s bursting with flavor. Tender pork medallions are perfectly seared to golden brown and bathed in a rich, velvety sauce made with Dijon mustard, Worcestershire sauce, garlic, and a touch of heavy cream. A squeeze of fresh lemon juice adds brightness, while finely minced shallots and freshly chopped parsley bring aromatic depth. Ready in just 30 minutes, this dish is perfect for entertaining or a cozy family meal. Pair it with creamy mashed potatoes, fluffy rice, or roasted vegetables to soak up every drop of the luscious sauce. Easy, sophisticated, and irresistibly delicious, Pork Diane is destined to become a favorite in your recipe collection!
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1 medium Shallot
- 2 cloves Garlic
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 0.5 cup Chicken broth
- 0.5 cup Heavy cream
- 1 tbsp Lemon juice
- 2 tbsp Fresh parsley
Instructions
Trim the pork tenderloin of any silver skin, then cut it crosswise into 1-inch thick medallions.
Season the pork medallions with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the pork medallions to the skillet and sear for 2-3 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
Finely mince the shallot and garlic. Add the remaining 1 tablespoon of butter to the skillet, followed by the shallots. Cook for 1-2 minutes until softened.
Add the minced garlic to the skillet and sauté for another 30 seconds until fragrant.
Stir in the Dijon mustard and Worcestershire sauce. Cook for 1 minute, stirring constantly.
Pour in the chicken broth, and use a wooden spoon to scrape up any brown bits from the bottom of the skillet.
Allow the sauce to simmer and reduce slightly for 3-4 minutes.
Lower the heat and stir in the heavy cream. Simmer for 2-3 minutes until thickened, then add the lemon juice.
Return the cooked pork medallions to the skillet, spooning the sauce over the top. Warm for 2-3 minutes.
Garnish with freshly chopped parsley before serving. Serve immediately with mashed potatoes, rice, or your favorite vegetable side dish.
Nutrition Facts
Calories |
1556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.5 g | 142% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 490 mg | 163% | |
| Sodium | 4713 mg | 205% | |
| Total Carbohydrate | 13.6 g | 5% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 5.1 g | ||
| Protein | 115.0 g | 230% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 98 mg | 8% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2502 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
