Pork Tenderloin Diane Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Pork Tenderloin Diane

Jamie Strang-Guzman: "I did as another suggested and doubled the sauce…" Read More
Read Directions
Add to Meal Planner

Add to Meal Planner


  • 1 pork tenderloin (cut into 8 crosswise pieces)
  • 2 teaspoons lemon pepper
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon dijon (style mustard)
  • 1 tablespoon parsley (minced)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner


    1. Place each piece of tenderloin between 2 pieces of plastic wrap. Flatten slightly with heel of hand. Sprinkle surfaces of pork with lemon pepper. Heat butter in heavy nonstick skillet; brown pork evenly, about 3-4 minutes on each side. Remove to serving platter, keep warm. Add lemon juice, Worcestershire sauce and mustard to skillet. Cook, stirring with pan juices, until heated through. Pour sauce over medallions, sprinkle with parsley and serve.
    Discover more recipes from Pork


    I did as another suggested and doubled the sauce from the start and it was "just" enough. Husband really liked it and I liked it because it was fast, easy, and few ingredients. Win!
    Marcia Love 2 months ago
    Was very good . I will make it again. Quick and easy .
    Brennan Maser 3 months ago
    very good! needed to double the sauces though because there was not much flavor without!
    Ash W. 3 months ago
    Pork was perfect but the sauce wasn't very good. Almost bitter. Maybe my palette is unrefined.
    Kevin Spross 5 months ago
    This was excellent! I would caution however for any novices like myself make sure to mix the sauce in a small bowl before adding it to the bowl. I was adding them in order one at a time and the lemon juice burned up almost immediately before i added more and mixed in the Worcestershire and Dijon.
    Nightingale 5 months ago
    I didnt want to fry so I mixed the ingrediants and baked it. very good!
    Karen Ogle 6 months ago
    Great, fast and easy recipe
    Amy J 6 months ago
    Flavor was excellent, but we needed more sauce. We'll double it next time.
    Alexandra Buckley 6 months ago
    it was amazing. my husband said its now on his top 5.
    Mr. Crowder 7 months ago
    First of all, I made this with wild hogs that I shot and butchered. I did not have boneless loin chops, so I made it with what I cut, bone in chops. Thank goodness I didn't try and pound them out, because I had the skillet on high heat and cooked them for 3 minutes a side, and they were way more done than I like them. As far as the flavor of the butter, lemon juice, Worcestershire sauce, and scrapes from the pan? Delicious!
    Karren Elizabeth 7 months ago
    quite tasty i liked it znd its easy to make
    Anastasia Iaz 7 months ago
    Really juicy and tender.Really powerfull aroma.
    Ava Dreher 8 months ago
    AMAZING!! juicy and tender
    traci 8 months ago
    This tuened out great! Even my picky eaters loved this dish. Simple to make and cooked up quickly!
    Grace Konrath 8 months ago
    it was okay. Loved the sauce.
    John 9 months ago
    Very good. Will have again.
    Jackie Sharp 9 months ago
    I thought it was delicious. I’ve never had pork prepared this way so I was pleasantly surprised. I love mustard and this has that tang !!
    Tommie P. 9 months ago
    I love steak Diane so this is a nice change but similar taste. The lemon pepper and lemon juice made it a little acidic so I’ll probably use regular salt/pepper next time but otherwise great meal
    Theresa Marie 9 months ago
    this is quite delicious. i wasnt sure if i would like the sauce but i did. i used two pork tenderloins and made triple the sauce. served with yummly parmesan roasted carrots and pureed sweet potatoes.
    Tanya Hollabaugh 10 months ago
    Good, but definitely make more aauce than it calls for.
    Tommy 10 months ago
    I would quadruple the sauce ingredients, use 1/2 in the pan with the pork and the add the other half as an on plate drizzle that was warmed in a sauce pan. I’d also add a touch of Sriracha sauce for some heat.
    Mark Goolie 10 months ago
    It turned out great! My extremely picky eater 11 year old even liked it!
    Kaitlin B 10 months ago
    Tasty and easy to make.
    Paige Reinert 10 months ago
    Turned out really well, I doubled the sauce to go on the loin and made mashed potatoes with it. Definitely will make this again.
    Peterson a year ago
    Very quick and easy. I did not have lemon pepper so just used salt and pepper. Husband and I both enjoyed it.
    Marissa Myers a year ago
    I doubled the recipe and used salt and pepper instead of lemon pepper as someone suggested. It was amazing and so quick and easy. I served it with glazed apples, brussel sprouts and mashed potatoes. i will definitely add this to my rotation.
    Leigh W. a year ago
    I have made this twice. Second time I didn’t use lemon pepper, but a little Montreal seasoning on each side, and it was much better. very quick & easy & delicious.
    Amanda B. a year ago
    really good and flavorful.. we sauté thick sliced mushrooms and then add cold applesauce on the side.. perfection! It is now in our bi-weekly rotation ♡
    Amanda Kuehndorf a year ago
    The only thing I'd do differently is thin the sauce down a bit more or take it off the heat sooner. It was nothing on the recipe - merely my own mistake and/or preference. Otherwise it was delicious!
    Peter Geisterfer 2 years ago
    Very delicious! It is now on my recipe rotation.