Get the Recipe: Pork Diane
Pork tenderloin topped with a Diane-inspired sauce of creamy mushrooms. Classic flavours in an easy, weeknight-friendly dinner.
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.
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.
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
Tried this recipe?Leaving a review is always helpful and appreciated by fellow cooks!
