Pork Tenderloin Diane

Pork Tenderloin Diane
Pork Tenderloin Diane

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pork tenderloin (about 1 1/2 pounds)

  • 2

    tsp lemon pepper seasoning

  • 1

    tbsp butter

  • 1/4

    cup brandy or chicken broth

  • 1

    tbsp lemon juice

  • 1

    tbsp Worcestershire sauce

  • 2

    tsp Dijon-style mustard

  • 1/4

    cup heavy whipping cream

  • Chopped parsley (optional)

Directions

Trim fat and silver-skin from tenderloins. Cut pork into 1 inch thick medallions; flatten slightly with heel of hand. Season medallions with lemon pepper. In large skillet, melt butter over medium-high heat. Add medallions; cook until no longer pink, about 3-4 minutes per side. Transfer meat to platter; cover to keep warm. Add brandy, lemon juice, Worcestershire, and mustard to skillet; stir to scrape browned bits from bottom of pan. Stir in cream; cook until heated through, about 1-2 minutes. Serve sauce over pork. If desired, garnish with parsley.

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