Quick & Lemony Pork Diane with Dijon Pan Sauce
Tender pork medallions in a buttery lemon-Dijon pan sauce, ready in 20 minutes for an easy weeknight dinner.
- Prep10 min
- Cook10 min
- Total20 min
- DifficultyEasy
- Servings4
This pork Diane comes together in a flash, with juicy pork medallions and a bright, tangy sauce that’s made right in the same skillet. The combination of lemon, Worcestershire, and Dijon creates a savory, slightly puckery sauce that perfectly coats each piece of meat.
It’s the kind of recipe that feels special but requires minimal effort. Serve it with a simple salad, rice, or crusty bread to soak up every last drop of the buttery sauce.
Ingredients
Servings
Converted amounts are rounded.
Method
- Season the pork slices on both sides with salt and pepper.
- In a large skillet over medium heat, melt 1 tablespoon of the butter. Add the pork and cook until browned, about 3 minutes. Flip and cook until nicely browned and just cooked through (internal temperature 145°F), about 3 more minutes. Transfer the pork to a plate and set aside.
- Add the lemon juice, Worcestershire sauce, and Dijon mustard to the skillet. Cook for 1 minute, whisking frequently. Whisk in the remaining 3 tablespoons of butter, one tablespoon at a time, until melted. Stir in the lemon zest.
- Return the pork and any accumulated juices to the skillet, turning to coat well with the sauce. Taste and adjust seasoning with more salt and pepper if needed. (The sauce will be quite tangy on its own, but will taste right on the pork.) Garnish with parsley or chives if desired. Refrigerate leftovers in an airtight container for up to 3 days.
💡 Tips
- For even cooking, slice the tenderloin into uniform medallions.
- If the sauce seems too thin, let it simmer for 30 seconds after adding the butter.
- Serve with steamed rice or crusty bread to soak up the sauce.
Inspired by a recipe from Simply Recipes