Pork Diane Recipe
Pork Diane Recipe
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.
Maple Brined Pork Loin Recipe
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You saw Diane's Bootleg Tip on brining meat (if not, do that! now you're ready for a full throttle lesson. Learn how to make Diane's maple brine and check out her tips on making succulent maple brined pork loin. It's the maplest pork you'll ever taste.
The maple brine can work for any meat you prefer. Just cook your meat of choice properly (safely).
Here's the full recipe in all its maple glory:
Maple Brine Recipe
for 3 pounds meat - whole chicken, pork loin, 1-1 1/2 inch thick pork chop, salmon filet, picnic shoulder anything.
1 gallon warm water
1 cup salt
3/4 cup sugar
2 cups maple sugar
6 garlic cloves, smashed
1/4 cup whole black peppercorns
1/4 cup whole coriander seeds
Mix the brine together, until completely dissolved. Taste your brine to make sure it's exactly as you want it, and change accordingly!
Put your meat into the brine - and make sure the meat is completely submerged in the brine (you can place a pan on top or anything else that is good as a weight). Refrigerate the meat and brine up to 24-hours (but you can brine it for less time, BUT I suggest at LEAST 2-hours!!
Remove the meat from the brine. If you are brining chicken, I suggest that you let the chicken dry off for a couple of hours so the skin will be nice and crispy! If you are using an oven, have it preheated to 350. For grills, have the baby nice and hot! Cook the meat for the appropriate time, and when it's done, let it rest 5 minutes per pound, then slice that bad boy up!!
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Pork Tenderloin Diablo Recipe - Spicy Pork Diablo - Pork Tenderloin with Mustard Cream Sauce
Learn how to make a Pork Tenderloin Diablo Recipe! Visit for more info and over 500 more original video recipes! I hope you enjoy this Pork Tenderloin Diablo Recipe!
Pork Tenderloin Diane
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)
Directions
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.
Steak Diane Recipe - How to Make a Steak Diane
Learn how to make Steak Diane! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Steak Diane recipe!