Pork Tenderloin Diane
Elevate your weeknight dinner game with this elegant yet approachable Pork Tenderloin Diane. Featuring tender pork medallions seared to golden perfection and bathed in a velvety, tangy sauce made with Dijon mustard, Worcestershire sauce, and a splash of cream, this dish is a flavor-packed celebration of classic French-inspired cuisine. The finely minced shallots and garlic add a depth of complexity, while a hint of lemon juice and fresh parsley lend brightness to the dish. Ready in just 30 minutes, this recipe is perfect for busy nights when you want restaurant-quality results at home. Serve it with creamy mashed potatoes, fluffy rice, or crisp steamed vegetables for a hearty, satisfying meal that’s sure to impress. Whether you’re hosting guests or indulging in a comforting family dinner, Pork Tenderloin Diane is a timeless classic you’ll savor again and again.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp All-purpose flour
- 2 tbsp Unsalted butter
- 1 tbsp Olive oil
- 1 Shallot, finely minced
- 2 cloves Garlic, minced
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 0.5 cup Chicken broth
- 0.5 cup Heavy cream
- 2 tbsp Parsley, finely chopped
- 1 tbsp Lemon juice
Instructions
Trim any silver skin from the pork tenderloin, then slice it into 1-inch medallions. Gently press each medallion to flatten slightly for even cooking.
Season the medallions with salt and black pepper, then lightly dredge them in flour, shaking off any excess.
In a large skillet over medium-high heat, melt 1 tablespoon of unsalted butter with 1 tablespoon of olive oil.
Once the butter is melted and bubbling, add the pork medallions to the skillet in a single layer, working in batches if necessary. Sear for 2-3 minutes on each side, until golden brown and cooked through. Remove the medallions from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Add the minced shallot and cook for 1-2 minutes, until softened.
Stir in the minced garlic and cook for 30 seconds, until fragrant.
Add the Dijon mustard and Worcestershire sauce to the skillet, stirring to combine.
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and let it reduce slightly, about 2-3 minutes.
Stir in the heavy cream and cook for another 2-3 minutes, until the sauce thickens slightly.
Return the pork medallions to the skillet, turning them to coat in the sauce. Simmer for 1-2 minutes to warm the pork back up.
Stir in the lemon juice and sprinkle the chopped parsley over the dish just before serving.
Serve the Pork Tenderloin Diane immediately, spooning the sauce over the pork medallions. Pair with mashed potatoes, rice, or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1073 mg | 47% | |
| Total Carbohydrate | 4.9 g | 2% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.6 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 603 mg | 13% | |
*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.
