Pork Tenderloin Diane
Ingredients
2
Kowalski's Naturally Raised Pork Tenderloins (about 2 lbs. total)
1 ½ tsp.
soy sauce
1 ½ tsp.
Kowalski's Extra Virgin Olive Oil
6 tbsp.
Kowalski's Unsalted Butter, divided
¼ cup
finely minced shallots
½ cup
water
½ lb. (approx.)
Kowalski's Beef Demi-Glace (from the Meat Department)
2 tbsp.
chopped fresh Italian parsley, plus more for garnish
1 ½ tbsp.
Dijon mustard
2 tsp.
Worcestershire sauce
1 tsp.
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
Directions
- Brush tenderloin with soy sauce and oil; cut into 16 medallions (about 2 oz. each).
- In a large sauté pan, heat 3 tbsp. butter over high heat, swirling to coat pan.
- Sauté medallions in butter until well browned on both sides (4-5 min. per side); transfer to a warm platter and cover with foil.
- In the same sauté pan, add remaining butter and shallots; sauté until shallots are softened (about 1 min.).
- Deglaze pan with water; stir in demi-glace.
- Stir in parsley, mustard, Worcestershire and lemon juice; season to taste with salt and pepper.
- Return medallions to pan; spoon sauce over pork to coat.
- Garnish with parsley; serve immediately.
