Pork Dianne
Elevate your dinner table with the rich and comforting flavors of Pork Dianne, a sophisticated twist on a classic creamy skillet dish. This recipe features tender slices of pork tenderloin, seared to golden perfection and simmered in a velvety sauce made with Dijon mustard, Worcestershire sauce, and heavy cream. Enhanced with sautéed mushrooms, garlic, and onions, this dish offers layers of savory depth that will tempt your taste buds. Quick to prepare in just 40 minutes and ideal for busy weeknights or special occasions, Pork Dianne pairs beautifully with mashed potatoes, buttered noodles, or steamed vegetables. Garnished with fresh parsley, this dish is a restaurant-quality meal you can easily make at home. Perfect for fans of creamy pork recipes, skillet meals, and elegant comfort food!
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Recipe Information
Ingredients
- 1 piece (approximately 1 lb / 450 g) pork tenderloin
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small, finely chopped yellow onion
- 2 minced garlic cloves
- 8 oz (sliced) white mushrooms
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 3 quarters cup heavy cream
- 0.5 cups chicken stock
- 2 tablespoons (chopped, plus extra for garnish) fresh parsley
- to taste salt
- to taste black pepper
Instructions
Trim any silver skin from the pork tenderloin and slice it into 1-inch thick medallions. Season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, sear the pork medallions for 2-3 minutes per side until golden brown. They don’t need to be cooked through at this stage. Transfer the medallions to a plate and set aside.
In the same skillet, reduce the heat to medium and add the remaining olive oil and butter. Sauté the chopped onion for 2-3 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden and have released their juices.
Stir in the Dijon mustard and Worcestershire sauce, coating the vegetables evenly.
Pour in the chicken stock, scraping the bottom of the skillet to deglaze. Allow it to reduce by half, about 3 minutes.
Reduce the heat to low and stir in the heavy cream. Simmer gently for 2-3 minutes until the sauce thickens slightly.
Return the pork medallions and any juices from the plate to the skillet. Spoon the sauce over the pork and simmer for an additional 5-6 minutes, or until the pork is cooked through and reaches an internal temperature of 145°F (63°C).
Stir in the chopped parsley and adjust the seasoning with additional salt or pepper if necessary.
Serve the Pork Dianne immediately, garnished with extra parsley. This dish pairs well with mashed potatoes, steamed vegetables, or buttered noodles.
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1131 mg | 49% | |
| Total Carbohydrate | 5.6 g | 2% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.5 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 27 mg | 2% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 788 mg | 17% | |
*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.
