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OxfordPress.com

Pork Tenderloin Diane

By Ann Heller

Dayton Daily News

Pork tenderloin cooks quickly when roasted, but it's done in a flash when sliced into medallions and pan seared. Figure on 10 minutes max, from start to finish.

This recipe gets the benefit of a quick sauce made by swirling Worcestershire sauce, Dijon mustard and chicken broth in the pan at the last minute.

Remember, we're using pork tenderloin, not pork loin. Cooks and even supermarkets sometimes confuse the two, but tenderloin is smaller and more tender. It's expensive, $4.99 or more a pound, but it's all lean meat, and it is tender without any brine solution added.

While the pork is sauteed in butter, the recipe uses only two teaspoons, so there's actually just six grams of fat per serving.

Remember that the pork producers council, it its campaign to get people to stop overcooking pork, advises it should still have a blush of pink when served.

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 one inch thick. Sprinkle with salt.

Heat the butter in a large non-stick skillet and saute the pork for three to four 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.