How To make Pork Tenderloin Diane
Ingredients
1
pound
pork tenderloin, cut crosswise into 8 pieces
2
teaspoon
lemon pepper, seasoning
2
tablespoon
butter
2
tablespoon
lemon juice
1
tablespoon
worcestershire sauce
1
teaspoon
dijon mustard
1
tablespoon
chives, parsley finely chopped
1
chives, whole for garnish
Directions:
Press each tenderloin piece into 1 inch thick
medallion; sprinkle surfaces with lemon pepper.
Melt butter in large heavy skillet over medium heat. Add medallions; cook 3 to 4 minutes on each side. Remove pork to serving platter; keep warm.
Stir lemon juice, worcestershire sauce and mustard into pan juices in skillet. Cook, stirring, until heated through. Pour
sauce over medallions; sprinkle with chopped chives.
Garnish with whole chives or a bit of parsley.
Serve with vegetables.
How To make Pork Tenderloin Diane's Videos
Gordon Ramsay How to Prepare your Sauce for Steak Diane YouTube
Steak Diane with lemony asparagus
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****RECIPE, SERVES TWO***
2 steaks about 1/2 lb (227g), tenderloin or strip would be good
1/2 lb (227g) mushrooms
1 shallot
3-4 cloves garlic
1 lb (454g) asparagus
1 lemon
fresh parsley for garnish
stock (about a cup)
cognac or other brown liquor (can skip)
cream
tomato paste
mustard
Worcestershire sauce
oil
salt
pepper
Trim the mushrooms, slice them and reserve for later.
Peel and finely chop the shallot and garlic. Trim the woody ends off the asparagus. Put half the shallot and garlic on a sheet pan along with the asparagus and toss to coat everything in oil, salt and pepper. Reserve for later.
Trim anything inedible off of the steaks — they'll be covered in sauce so you won't be able to eat around big chunks of fat or connective tissue. Coat with oil, salt and pepper.
Put the steaks in a very hot pan, along with any large trimmings you might want to use to flavor the sauce. Sear the steaks as well as you can, being careful to keep the heat from getting too hot and burning the brown stuff on the bottom of the pan.
When pink juice starts to push to the surface, that's a good sign the steaks are approaching medium rare — when in doubt, pull the steaks out, because they're going to cook a little more later inside the sauce. Scraps can stay in the pan at this point to help flavor the sauce.
With the steaks out, put in the mushrooms with a little more oil if they need it to brown. As soon as you have some color on the mushrooms, stir in the remaining shallot and garlic along with a squeeze of tomato paste.
When everything in the pan is brown, deglaze with cognac (turn off the flame if using a gas stove so as to not ignite the alcohol). Reduce the cognac until almost dry. Pour in the stock, along with a squeeze of mustard and a splash of Worcestershire sauce. Reduce until almost dry.
This is would be a good time to put the asparagus under a broiler/grill at maximum heat — they'll only take a few minutes to brown and go tender.
Once the sauce has reduced to a sticky glaze, take out any beef scraps you may have left in the pan.
Stir in as much cream as you want to finish the sauce — it'll have to simmer for a few minutes before it fully thickens. Taste for seasoning — it should be a little too salty/strong on its own. Consider adding salt, pepper, Worcestershire or a little lemon juice.
Return the steaks to the pan along with any resting juices, coat them in the sauce and let them reheat for a couple minutes. Stir in fresh parsley at the last second. Serve smothered in sauce alongside the asparagus.
Steak Diane recipe with mushroom sauce - Recipe30
Steak Diane is an old classic that was popular in the 50s and 60s named after the Roman Goddess who was known for her strength, beauty and hunting skills. It is believed steak Diane originated in the US. Ideally you should make it using Venison meat for that game flavour.
For full recipe click
Recipe Pork Tenderloin Diane
Recipe - Pork Tenderloin Diane
INGREDIENTS:
●1 whole 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 minced parsley
Pork Tenderloin with Polish Chanterelle Mushrooms | Polędwiczki Wieprzowe z Sosem Kurkowem
Pork Tenderloin with Chanterelle Mushrooms| Sos kurkowy z wieprzowina - Polish Mama Cooks
How to make a quick, delicious dinner? How to prepare a French polish dinner? How to make a pork tenderloin?
To prepare this recipe you need to save about 35-45 min plus the time to marinate the meat (min. 3h), but I usually leave it in the fridge overnight. Siring and baking the meat (375F) will take about 25 min and in the mean time you can start on you sauce.
Sauce is the most versatile ever. Perfect with meat, but also works well with pasta and potatoes.
This recipe is very semi- healthy, but delicious and it is very modern Polish - French Cuisine. My family loves it.
Ingredients:
For the meat:
2-3 pound pork tenderloin (the size will determine the cooking time)
1 tbsp of Dijon Mustard
1 tsp of Whole Grain Dijon Mustard (for texture)
1 lemon (the zest and the juice)
salt/ pepper, olive oil
For the sauce:
1 chopped onion
0.5 pound of Chanterelle (frozen or fresh)
1 parsley
salt/ pepper
3 tbsp of butter
Food thermometer:
Saucepan:
Dijon Mustard:
Whole Grain Dijon Mustard:
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Photo of the Chanterelle: Nick Grappone