Get home deliveryCustomer Service

Register Now

• Sign In
• E-mail preferences

OxfordPress.com

Pork tenderloin diane

When buying the meat for this dish, be sure to pick up pork tenderloin, not pork loin. Sometimes they are mislabeled in supermarkets. If the tenderloin is one of the "organic" small ones, cut the medallions 1 1/2 inches thick and flatten with the back of a chefs knife.

Makes 3 to 4 servings

1 pound pork tenderloin

2 teaspoons butter

salt

1 tablespoon Worcestershire sauce

1 teaspoon Dijon-style mustard

2 tablespoons chicken broth *

Cut the tenderloin crosswise into coins (medallions) about 1-inch thick. Sprinkle with salt.

Heat the butter in a large non-stick skillet and saute the pork for 3-4 minutes per side, until browned. Remove to a serving plate.

Combine the remaining ingredients and add to pan juices. Cook, stirring, for about a minute, until thickened. Pour over the pork.

* This is perfect use of frozen cubes of chicken broth. Whenever you open a can pour what you don't use in an ice cube tray; freeze and then keep the cubes in a freezer bag to use at will.