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Pork Tenderloin Diane

Tenderloins packed with flavor.

Pork Tenderloin Diane Photo
Yield: Serves 2


  • 1 lb. pork tenderloin, cut into 8 crosswise pieces
  • 2 tsp. lemon pepper
  • 1 Tbs. butter
  • 1 Tbs. lemon juice
  • 1 Tbs. Worcestershire sauce
  • 1 tsp. Dijon mustard
  • 1 Tbs. minced fresh chives or parsley


  1. Place each piece of tenderloin between 2 pieces of plastic wrap
  2. Flatten slightly with heel of hand
  3. Sprinkle surfaces of medallions with lemon pepper
  4. Heat butter in heavy skillet, cook tenderloin medallions 3-4 minutes on each side
  5. Remove medallions to serving platter; keep warm
  6. Add lemon juice, Worcestershire sauce and mustard to skillet
  7. Cook, stirring with pan juices, until heated through
  8. Pour sauce over medallions, sprinkle with chives or parsley and serve

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