The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

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🖨 🖨
Pork Tenderloin Diane
Pork Tenderloin Diane
{Serving suggestion only*}
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Elevate weeknight dining with this elegant pork tenderloin preparation featuring a quick pan sauce that tastes like it took hours. The simple combination of tangy Worcestershire, bright lemon juice, and savory Dijon creates a restaurant-worthy sauce in minutes. Medallions cook quickly for a tender, juicy result with minimal effort. Perfect for busy evenings when you want something special without extensive preparation—impressive enough for unexpected guests!
No Jump Zone
Ingredients
1 pound pork tenderloin
2 teaspoons lemon pepper
1 tablespoon butter
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon-style mustard
1 tablespoon minced parsley or chives
Directions
Cut tenderloin crosswise into eight medallion slices, about 1 inch thick.
Place each piece of tenderloin between 2 pieces of plastic wrap.
Flatten slightly with the heel of your hand.
Sprinkle surfaces of medallions with lemon pepper.
Heat butter in heavy skillet; cook medallions 2 to 3 minutes on each side.
Remove to a serving platter and 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.
Servings\Yield
3 to 4 servings
Nutrition Facts
Nutrition Per Serving (based on 3 servings): Calories: 180; Total Fat: 8g (Saturated Fat: 3g); Cholesterol: 85mg; Sodium: 290mg; Total Carbohydrates: 1g (Dietary Fiber: 0g, Sugars: 0g); Protein: 25g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
🧑‍🍳 The Cook:  Carol Jancsi 🔑 Keywords: pork
🗂️ Categories: 🐖 Pork
📚 Collections: Cooking With "Cow" (Carol Jancsi), From The Ferguson Family, The TFR Cookbook
Pork Tenderloin Diane was added on June 27, 2015 and last updated on May 25, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
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🏛️ Founded April 13, 2006
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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