Pork Tenderloin Diane

Pork Tenderloin Diane Recipe - Authentic French Cuisine

Region / culture: France | Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Pork Tenderloin Diane is a classic dish that features tender pork medallions cooked in a flavorful sauce. This dish is perfect for a special dinner or a weeknight meal that is sure to impress.

History

The origins of Pork Tenderloin Diane can be traced back to the mid-20th century, where it was a popular dish in upscale restaurants. The dish is said to have been named after the Roman goddess of the hunt, Diana, due to its rich and savory flavors.

Ingredients

1 lb (454 g) of pork tenderloin medallions, 1 inch thick
2 tsp of lemon pepper
2 tsp of butter
1 tbsp of worcestershire sauce
1 tsp of dijon-style mustard

How to prepare

Sprinkle the surfaces of the tenderloin medallions with lemon pepper.
Heat the butter over medium-high heat in a large skillet, making sure not to let it brown.
Add the medallions and sauté them until nicely browned on each side, approximately 3 – 4 minutes per side.
Remove the medallions from the skillet and place them on a serving plate, keeping them warm.
Add the remaining ingredients to the skillet and cook and stir until they are blended and heated through.
Pour the mixture over the medallions.

Variations

Substitute the pork tenderloin with chicken or beef medallions.
Add mushrooms or onions to the sauce for extra flavor.
Use different seasonings such as garlic powder or paprika for a different taste.

Cooking Tips & Tricks

Make sure to not overcook the pork tenderloin medallions, as they can become tough and dry.

- Use a meat thermometer to ensure that the pork is cooked to the proper temperature of 145°F (63°C).

- Let the pork rest for a few minutes before slicing to allow the juices to redistribute.

Serving Suggestions

Serve Pork Tenderloin Diane with mashed potatoes, steamed vegetables, or a side salad for a complete meal.

Cooking Techniques

Sautéing the pork tenderloin medallions in a skillet ensures that they are cooked quickly and evenly.

Ingredient Substitutions

Use olive oil instead of butter for a healthier option.

- Substitute soy sauce for worcestershire sauce for a different flavor profile.

Make Ahead Tips

You can marinate the pork tenderloin medallions in the sauce ahead of time for extra flavor.

Presentation Ideas

Arrange the pork tenderloin medallions on a serving platter and drizzle the sauce over the top for an elegant presentation.

Pairing Recommendations

Pair Pork Tenderloin Diane with a glass of red wine such as Pinot Noir or Merlot for a perfect pairing.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Pork Tenderloin Diane contains approximately 200 calories.

Carbohydrates

Each serving of Pork Tenderloin Diane contains approximately 2 grams of carbohydrates.

Fats

Each serving of Pork Tenderloin Diane contains approximately 8 grams of fats.

Proteins

Each serving of Pork Tenderloin Diane contains approximately 25 grams of proteins.

Vitamins and minerals

Pork Tenderloin Diane is a good source of iron, zinc, and vitamin B12.

Alergens

This recipe contains dairy (butter) and mustard, which may be allergens for some individuals.

Summary

Pork Tenderloin Diane is a protein-rich dish that is relatively low in carbohydrates and calories. It is a good source of essential vitamins and minerals.

Summary

Pork Tenderloin Diane is a delicious and elegant dish that is perfect for any occasion. With its tender pork medallions and flavorful sauce, this recipe is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was a rainy afternoon, the kind where the clouds hang low in the sky and the smell of wet earth fills the air. I had been rummaging through an old wooden box in the attic, searching for a misplaced photo album, when I stumbled upon a tattered cookbook tucked away in the corner.

As I gingerly turned the yellowed pages, my eyes landed on a recipe that caught my attention - Pork Tenderloin Diane. The name alone sounded elegant and sophisticated, and I couldn't resist flipping through the pages to see what it entailed.

The ingredients were simple enough - pork tenderloin, butter, shallots, mushrooms, Dijon mustard, Worcestershire sauce, and a splash of brandy. But it was the method of preparation that intrigued me the most. The pork was marinated in a flavorful mixture of mustard, Worcestershire sauce, and brandy before being seared to perfection and smothered in a rich mushroom sauce.

I had never heard of such a dish before, but something about the recipe spoke to me. It was as if the flavors and techniques had been passed down through generations, waiting for me to discover them and carry on the tradition.

I decided then and there that I would learn how to make Pork Tenderloin Diane, no matter how long it took. I spent hours poring over the recipe, studying each step and imagining the delicious aroma that would fill my kitchen once it was done.

The next day, I set out to the local market to gather the ingredients. I picked out the freshest pork tenderloin I could find, along with a basket of earthy mushrooms and a bottle of brandy. As I stood in line at the checkout counter, I couldn't help but feel a sense of excitement building inside me.

Back at home, I cleared off the kitchen counter and laid out all the ingredients, just as the recipe had instructed. I followed each step with care, marinating the pork in the fragrant mixture and searing it in a hot skillet until it was golden brown and perfectly cooked.

As the mushroom sauce bubbled away on the stove, filling the air with its intoxicating aroma, I felt a sense of satisfaction wash over me. I had done it - I had successfully made Pork Tenderloin Diane.

When it was finally time to sit down and taste my creation, I couldn't help but feel a sense of pride as I took my first bite. The flavors exploded in my mouth, each bite tender and juicy, with a hint of tanginess from the Dijon mustard and a depth of flavor from the brandy.

From that moment on, Pork Tenderloin Diane became a staple in my culinary repertoire. I would make it for special occasions, impressing family and friends with my newfound skills. And each time I made it, I would think back to that rainy afternoon in the attic, when I first discovered the recipe that would change my life.

As the years passed, I continued to refine my technique, adding my own twists and turns to the classic recipe. I experimented with different types of mushrooms, tried out new seasonings, and even swapped out the pork for chicken or beef on occasion.

But no matter how many variations I tried, the original Pork Tenderloin Diane recipe remained my favorite. It was a reminder of where I had started, of the sense of wonder and excitement that had inspired me to learn how to cook in the first place.

And so, whenever I make Pork Tenderloin Diane now, I do so with a heart full of gratitude for the recipe that opened up a whole new world of flavors and experiences to me. It may have been just a simple dish on a rainy afternoon, but to me, it will always be a symbol of the joy of discovery and the power of a good recipe.