This pork Diane is pork tenderloin medallions topped with a Diane-inspired sauce of creamy mushrooms. Classic flavours in an easy, weeknight-friendly dinner.

Pork diane on serving plate.

While steak Diane is the classic, bringing that delicious sauce of cream, mustard and Worcestershire to pork tenderloin won’t disappoint! Throw in some button mushrooms and trade the flaming for a splash of wine instead and you have a perfect weeknight dinner.

For this recipe, I borrowed the method for cooking the pork from my Pork Tenderloin with Mustard Sauce recipe. I love that it’s a stove-top method (no oven needed) and it browns the pork medallions so beautifully. Once the pork is cooked, the Diane sauce comes together quickly and easily in the same pan.

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Ingredients and substitutions

A few notes about some of the key ingredients …

Pork Tenderloin – A nice large pork tenderloin is perfect and will yield 3 or 4 servings. Be sure to remove and discard any visible fat and the silver skin along the side of the pork.

Mushrooms – I love to use button mushrooms, but regular white or cremini mushrooms are just fine, too.

White Wine – Any white wine that you would drink is fine. You could also use a splash of cognac (traditionally used in Steak Diane) or brandy. If you’d prefer not use wine, simply use a bit of water or beef/chicken broth in place of the wine.

Shallots – If you don’t have shallots on hand, substitute regular cooking onion.

Heavy Whipping Cream – this is 35% b.f. cream. Heavy cream is recommended as the high-fat content prevents the cream from splitting when cooked with acidic ingredients, such as wine. It also creates the nicest texture in the finished sauce. You could use a lighter cream here, but the sauce may split and will be thinner.

Beef Base – In order to get a full flavour to the sauce, it’s great to stir in a bit of beef base (concentrated beef stock paste), such as Better than Bouillon. You could use any concentrated beef stock, such as cubes that you just break up and stir in. You don’t want to use boxed beef broth, as it is diluted. If you don’t have beef base, you could use chicken or mushroom. If you don’t any of that, you can simply omit.

How to make pork Diane

This is a visual walkthrough of the steps to make this recipe. Always refer to the complete instructions in the Recipe Card below when making the recipe.

Pork tenderloin being browned in a skillet.
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Browned pork tenderloin sliced into medallions on cutting board.
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Pork medallions being browned in a skillet.
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  1. Start by browning the pork tenderloin on all sides in a hot skillet with a bit of butter and olive oil.
  2. Transfer the browned pork tenderloin to a cutting board and cut into 1-inch-ish slices.
  3. Return the pork medallions to the same skillet with a bit more butter and olive oil and brown.
Pork tenderloin medallions after flipping in skillet.
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Browned pork medallions transfered to a plate.
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Mushrooms added to skillet with garlic and shallots.
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  1. Flip the medallions and brown the other side as well. Test the temperature as they should be cooked through. You’ll want them to read 140-143F with an instant-read thermometer.
  2. Remove the browned pork medallions to a plate ad tent with foil to keep warm.
  3. Add a bit more butter to the skillet and soften the garlic and shallots before adding the sliced mushrooms.
Adding wine to browned mushrooms in skillet.
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Cooking off the wine in the skillet.
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Adding cream and mustard to the skillet with the mushrooms.
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  1. Brown the mushrooms, then deglaze the pan with a splash of white wine (or water/broth).
  2. Allow the wine to cook for 1-2 minutes to reduce.
  3. Add the cream and mustard into the pan and stir together.
Adding beef base to the sauce.
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Adding Worcestershire sauce to the sauce.
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Pork medallions on serving plate before serving sauce overtop.
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  1. Add the beef base to the sauce, if using.
  2. Add the Worcestershire sauce to the base. Taste the sauce and add additional salt and pepper, as needed.
  3. Arrange the pork medallions on a serving plate, then spoon the warm mushroom sauce overtop.

Recipe tips!

  • Be careful with salting the mushrooms and sauce as you cook, as the Worcestershire and beef base (if using) will add salt to the dish. You can add any additional salt needed at the end of cooking if needed.
  • Be sure the pork medallions are cooked through, but don’t over-cook. An instant-read thermometer is handy to test the meat. It should read between 140-143F when done. The temperature will rise a few degrees as it rests.
  • If you’d like more sauce (just because you love lots of sauce or to use on mashed potatoes, for example), double up all the sauce ingredients except the mushrooms.

What to serve with pork Diane

I love to serve this pork Diane with mashed potatoes. Garlic mashed potatoes are especially nice! If you’d like extra sauce to spoon over the potatoes, double the sauce ingredients (except for the mushrooms).

A bright green vegetable is also a nice side. Broccoli, broccolini or green beans would all be perfect.

Pork Diane on serving plate with fork.

Making ahead, storing and freezing

This pork is best enjoyed freshly cooked, as cooking ahead and re-heating risks over-cooking the pork. In a pinch, you could cook the pork and sauce and refrigerate separately, then gently reheat the pork in the sauce on the stovetop. The sauce may need a splash of liquid to loosen it up.

Store leftovers in the refrigerator for 2-3 days.

Leftovers can also be frozen for up to 3 months. Thin the sauce with a splash of liquid when reheating.

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Pork tenderloin Diane on serving plate.

Get the Recipe: Pork Diane

Pork tenderloin topped with a Diane-inspired sauce of creamy mushrooms. Classic flavours in an easy, weeknight-friendly dinner.
5 stars from 3 ratings
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 3 servings

Ingredients

  • 1 lb pork tenderloin, approx, silver skin and visible fat removed
  • 2 Tablespoons extra virgin olive oil, DIVIDED
  • 2 Tablespoon butter, DIVIDED

Mushroom sauce:

  • 1 Tablespoon butter
  • 1 small small shallot, finely chopped
  • 1 clove garlic , finely chopped
  • 4 oz button mushrooms, halved or quartered
  • Splash of white or red wine, or Cognac, brandy or water
  • 2 teaspoons Dijon mustard
  • 1/4 cup heavy whipping cream, 35% b.f.
  • 1/2 tsp concentrated home-style beef stock paste, such as Better than Bouillon *see Note 1 below
  • 2 teaspoons Worcestershire sauce
  • Freshly ground black pepper

Instructions
 

  • Tip! Start with the right pan! Use either a stainless steel skillet or a cast iron skillet. Don't use a non-stick skillet. Why? Because non-stick skillets won't give you those tasty brown bits when browning the pork (known as "fond") and fond is so delicious it would be a shame to miss out on it.
  • Prepare the pork tenderloin by removing the silver skin and any visible fat. Season the pork with salt and pepper.
  • Tip! If using a stainless steel pan, the pan will tell you when the pork is sufficiently browned underneath by releasing the meat from the pan. So to test, simply nudge the meat. If it's still stuck to the pan, it's not ready to flip yet.
  • Heat a stainless steel or cast iron skillet over medium-high heat for 1 minute, then add 1 Tablespoon of butter and 1 Tablespoon of olive oil to a skillet. When the butter foaming subsides, add the pork to the skillet, curving it if necessary so it lays flat. Brown it well on all sides (top, bottom and both sides), for about 5-6 minutes total. Remove the pork to a cutting board and slide the skillet off the heat for a minute. Cut the pork tenderloin into 1-inch thick slices.
  • Return the skillet to the heat, over medium-high heat. Add 1 Tablespoon of butter and 1 Tablespoon of olive oil to the skillet. When the butter has melted, return the pork slices to the skillet and brown well on all sides, about 2-3 minutes on each side. (I like to further brown the side edges a bit more, too.) The pork should be cooked through at this point. If you have an instant-read thermometer, you can check them. They should be 140-143F internal temperature. (The temperature will rise a few degrees as it rests.)
  • Remove the pork slices to a warm plate (or loosely tent the pork slices with aluminum foil). Lower the heat under the skillet to medium heat.
  • Tips!
    Be careful with salting the mushrooms and sauce as the Worcestershire and beef base (if using) will add salt to the dish. You can add any additional salt needed at the end of cooking.
    Heavy cream is recommended as the high-fat content prevents the cream from splitting when cooked with acidic ingredients, such as wine and lemon juice.
  • Add the butter to the skillet over medium heat. Add the shallots and garlic and cook, stirring for about 1 minute or until softened. Add the mushrooms and cook, stirring, until golden. Add a splash of wine to the pan and allow it to cook off for about 1 minute.
  • Add the cream and mustard to the pan and stir together. Add the beef base, if using and the Worcestershire and stir into the sauce. Taste the sauce and add additional salt and freshly ground pepper, as needed.
  • Serve immediately garnished with fresh thyme leaves or chopped parsley, if desired.

Notes

Note 1: Beef Base – For a full flavour sauce, it’s great to stir in a bit of beef base (concentrated beef stock paste), such as Better than Bouillon. You could use any concentrated beef stock, such as cubes that you just break up and stir in. You don’t want to use boxed beef broth, as it is diluted. If you don’t have beef base, you could use chicken or mushroom. If you don’t any of that, you can simply omit.
Tips!
If you’d like more sauce (just because or to use on mashed potatoes, for example), double up all the sauce ingredients except the mushrooms.
Be sure to read the notes above this recipe card, for more tips on making this recipe. You’ll also find step-by-step photos there, that you might find helpful.
 
Cuisine: American, Canadian
Course: Main Course
Author: Jennifer Maloney
Serving: 1serving, Calories: 453kcal, Carbohydrates: 5g, Protein: 34g, Fat: 33g, Saturated Fat: 15g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 151mg, Sodium: 346mg, Potassium: 807mg, Fiber: 1g, Sugar: 3g, Vitamin A: 650IU, Vitamin C: 2mg, Calcium: 38mg, Iron: 2mg
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