Pork Tenderloin Diane
Steak Diane is a famous dish from the really old days, and persists in only the few restaurants that still perform a lot of tableside preparation. (Brennan’s is one.) I thought pork tenderloin might work with the recipe, and played around with it until it did. Beautifully and juicily.
- 2 whole pork tenderloins
- 2 Tbs. Creole seasoning
- 2 Tbs. butter
- 1 oz. Bourbon
- 1 Tbs. lemon juice, strained
- 3 Tbs. Worcestershire sauce
- 2 Tbs. Tabasco Caribbean-style steak sauce, or Pickapeppa
- 1 tsp. Dijon mustard
- 1/3 cup heavy whipping cream
- 1/2 tsp. coarsely-cracked black pepper
- 1 Tbs. French shallots, very finely chopped
1. Slice the tenderloins about an inch thick, and season with Creole seasoning.
2. Heat the butter in a skillet over medium heat, and sauté the pork until browned on each side. Remove and keep warm.
3. Add the Bourbon to the pan and bring to a boil, whisking to dissolve the browned bits. Add the lemon juice, Worcestershire, steak sauce, and mustard. Stir and cook for a minute, then add the cream. Lower the heat to a simmer.
4. Return the pork to the pan and cook to heat through while coating the pieces with sauce.
5. Place the tenderloin slices on plates, nap with a little extra sauce (if there is any), and top with a light sprinkle of chopped shallots and pepper.