The Pork Tenderloin Diane Recipe is one of my absolute favorites for a special dinner that doesn’t fuss you too much in the kitchen. It’s elegant enough to impress your loved ones, yet simple enough that you’ll want to make it again and again.
What makes this dish so wonderfully rich and delicious is that beautiful pan sauce made with butter, lemon juice, and Worcestershire sauce — it’s the kind of sauce that makes you want to soak up every last drop with crusty bread. The black pepper and mustard add such a sophisticated tang that really brings out the tender pork.
I’ve served this to my family many times, and it’s always the first dish to disappear from the table. There’s something about that combination of flavors that brings everyone together, and I love seeing their faces light up when they taste that silky sauce.
Please scroll down and leave a star rating in the recipe card below — it helps other home cooks find Gran’s recipes, and it means the world to me!
Pork Tenderloin Diane Recipe
Ingredients
- 1 pound Pork
- 2 teaspoon Black Pepper
- 2 tablespoon Butter
- 2 tablespoon Lemon Juice
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Mustard
- 1 tablespoon Parsley
Instructions
- Press each tenderloin slice to a 1 inch thickness.
- Sprinkle surfaces of medallions with lemon pepper.
- Heat butter in a heavy skillet, cook medallions 3 to 4 min on each side.
- Remove to serving platter and keep hot.
- Add in lemon juice and Worcestershire sauce and mustard to skillet.
- Cook, stirring with pan juices, till heated through.
- Pour sauce over medallions.
- Sprinkle with parsley and serve.
- Makes four servings.
