Pork Diane Recipes

Steps:

• In a small bowl, stir together the water, wine, Worcestershire sauce, lemon juice, and mustard; set aside.
• Trim any separable fat from the pork slices.
• Sprinkle both sides of each slice with lemon pepper.
• In a skillet, melt butter over medium heat.
• Cook pork in hot butter for 6-10 minutes or until just slightly pink in the center and juices run clear, turning once during cooking time.
• Remove meat from the skillet and keep warm.
• Remove skillet from heat; add sauce to skillet; stir until well blended, scraping up any browned bits from the skillet.
• To serve, spoon sauce over pork slices and sprinkle with chives or parsley.

Steps:

• Heat butter in skillet.
• Cook tenderloins 3-4 minutes on each side.
• Remove to a serving platter and keep warm.
• Add lemon juice, salt, pepper, garlic, Worcestershire sauce and mustard to the pan juices.
• Cook until heated through.
• Pour sauce over pork and sprinkle with parsley.
• Serve immediately.

Steps:

• Melt butter or margarine in skillet or dutch oven.
• Add pork slices, cook 3 - 5 minutes. Must be brown on both sides. remove and keep warm.
• Set aside 1/4 cup broth.
• With Worcestershire sauce, salt, pepper and potatoes place remaining broth in pan.
• Boil, then reduce heat and simmer until potatoes are tender.
• Stir in mushrooms, onions and meat. Cover.
• Simmer until pork has no pink left in center (minimum 5 minutes).
• Combine flour and broth that had been set aside, mix until smooth.
• Slowly stir into pan. Cook over medium-high heat, stirring constantly until mixture is thickened.

Steps:

• Cut tenderloin into 8 pieces; place each piece between two pieces of plastic wrap or waxed paper and flatten to 1/2 inch thickness. Sprinkle with lemon pepper seasoning.
• Melt butter in a large skillet over medium heat; cook pork for 3-4 minutes on each side or until no longer pink and juices run clear. Remove to a serving platter and keep warm.
• To the pan juices; add lemon juice, Worcestershire sauce and mustard; heat through, stirring occasionally. Pour over the pork and sprinkle with parsley. Serve immediately.