Pork Diane

Saturday, August 28, 2010

You may know of Steak Diane, a lovely French steak recipe with a rich mustardy sauce.  I used that same principle here to make Pork Diane and it turned out really well!  I served this over a bed of brown rice and a side of fresh green and butter beans. This would also be quite lovely with some garlic mashed potatoes.  

Pork Diane

  • 1-2 lbs pork tenderloin cut into medallions or large cubes
  • 1/2 cup dry white wine or red wine
  • 2 tbsp. worcestershire sauce
  • 3 tbsp. dijon mustard
  • 1 tsp. herbes de provence
  • 1/4 tsp. garlic powder or granulated garlic
  • 1 tbsp. olive oil
  • 2 tbsp. butter
  • 1/4 tsp. lemon pepper
  • salt and pepper to taste
In a large, deep sided skillet heat the olive oil over medium high heat.  Sprinkle the pork with the garlic powder and lemon pepper.  Saute until browned on all sides about 2 minutes and then remove from the pan and set aside.  Add the wine and deglaze the pan, scraping up the brown bits.  When the wine has reduced by half (about 2 minutes), add the rest of the ingredients and whisk together.  Add the pork and turn to coat in the sauce.  Simmer for another 5-10 minutes on medium low heat until the pork is cooked through.  

Hope all of you are having a fantastic weekend!  Until next time, happy and HEALTHY cooking and EATING!


Keri said...

This is working for me. I'd love to have you Sous Chef helpin in my kitchen, What a doll baby.



frenchieliza said...

Thanks Keri! I am glad you stopped by!

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