Pork Diane

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!