{"id":90625,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/pork-tenderloin-diane\/"},"modified":"2024-10-16T20:26:43","modified_gmt":"2024-10-17T01:26:43","slug":"pork-tenderloin-diane","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/pork-tenderloin-diane\/","title":{"rendered":"Pork Diane"},"content":{"rendered":"<p class=\"p1\">Ok, let\u2019s all be honest, we\u2019re not exactly sure why this dish bears the name &#8220;Diane.&#8221; Some people think it is a nod to the dish <a href=\"https:\/\/www.tasteofhome.com\/recipes\/steak-diane\/\" data-name=\"www.tasteofhome.com\/recipes\/steak-diane\/\" data-module=\"content engagement\" data-position=\"embedded links\">steak Diane<\/a>, which gets its name courtesy of Diana, the Roman goddess of the hunt. But even those origins are a bit unclear. What&#8217;s entirely clear is that pork tenderloin Diane is absolutely delicious. It&#8217;s also easy to make and will probably make its way into your families revolving dinner menu.<\/p>\n<p class=\"p1\">In fact, this dish might replace your easy go-to weeknight <a href=\"https:\/\/www.tasteofhome.com\/recipes\/baked-orange-chicken\/\" data-name=\"www.tasteofhome.com\/recipes\/baked-orange-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\">chicken<\/a> dinner. It only takes 20 minutes to make, including the prep and cooking. You could also choose to serve pork tenderloin Diane to <a href=\"https:\/\/www.tasteofhome.com\/article\/progressive-dinner-party\/\" data-name=\"www.tasteofhome.com\/article\/progressive-dinner-party\/\" data-module=\"content engagement\" data-position=\"embedded links\">dinner party<\/a> guests and no one would ever suspect it. We won&#8217;t tell!<\/p>\n<h2>Pork Tenderloin Diane Ingredients<\/h2>\n<ul class=\"recipe-ingredients__list recipe-ingredients__collection splitColumns\">\n<li><strong>Pork tenderloin:<\/strong> You&#8217;ll need about 1 pound of pork tenderloin, a long, narrow and boneless cut of meat that comes from muscle running along the backbone of the hog. It is, as the name suggests, more tender than regular pork loin and more flavorful, too.<\/li>\n<li><strong>Lemon-pepper seasoning:\u00a0<\/strong>There are scarcely more than six ingredients in this recipe, so we&#8217;re making each one count \u2014 by using <a href=\"https:\/\/www.tasteofhome.com\/recipes\/lemon-pepper-broccoli\/'\" data-name=\"www.tasteofhome.com\/recipes\/lemon-pepper-broccoli\/'\" data-module=\"content engagement\" data-position=\"embedded links\">lemon pepper<\/a> rather than lemon and pepper, your work is made even easier.<\/li>\n<li><strong>Butter:\u00a0<\/strong>The recipe calls for 2 tablespoons of butter, but if you &#8220;accidentally&#8221; don&#8217;t measure just right and use an extra teaspoon that might not be the worst thing ever. It\u2019s your call whether or not the butter is salted.<\/li>\n<li><strong>Lemon juice:\u00a0<\/strong>OK, we know we add lemon pepper seasoning but let\u2019s go ahead and use some extra lemon juice anyway. Citrus pairs with pork in a uniquely piquant way, .<\/li>\n<li><strong>Worcestershire sauce:\u00a0<\/strong>As always, let\u2019s not worry too much about the proper pronunciation of <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-worcestershire-sauce\/\" data-name=\"www.tasteofhome.com\/article\/what-is-worcestershire-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">Worcestershire<\/a> (which we believe is: &#8220;wuh-st-Albuquerque-New-Mexico-er-sure sauce&#8221;), let\u2019s just appreciate its savory flavor.<\/li>\n<li><strong>Dijon mustard:\u00a0<\/strong>A spicy Dijon mustard is a lovely choice but you can also use a milder variety if that will better suit the palates of the people who will be enjoying this dish.<\/li>\n<li><strong>Chopped fresh parsley: <\/strong>An optional addition, but highly recommended! The parsley is partially about looks, but it does add a nice flavor dynamic that helps to balance some of the sharper citrus and spice notes.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the tenderloin<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2048323\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pork-diane_TOHD24_572_SarahTramonte_1.jpg?fit=700%2C1024\" alt=\"Step 1 of Taste Recipes Pork Diane is to cut the pork tenderloin into eight even pieces and place each piece between two sheets of waxed paper. Using a kitchen mallet, flatten each cut to 1\/2-inch thickness and then sprinkle each piece with the lemon-pepper seasoning.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>Cut the pork tenderloin into eight even pieces and place each piece between two sheets of waxed paper. Using a kitchen mallet, flatten each cut to 1\/2-inch thickness and then sprinkle each piece with the lemon-pepper seasoning.<\/p>\n<h3>Step 2: Cook the pork<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2048322\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pork-diane_TOHD24_572_SarahTramonte_2.jpg?fit=700%2C1024\" alt=\"Step 2 of Taste Recipes Pork Diane is to melt the butter and then cook pork until a thermometer reads 145\u00b0F.This will take about three to four minutes on each side. Remove the meat to a serving platter and keep it warm.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>In a large skillet over medium heat, melt the butter and then cook pork until a thermometer reads 145\u00b0F.This will take about three to four minutes on each side. Remove the meat to a serving platter and keep it warm.<\/p>\n<h3>Step 3: Make the Diane sauce<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2048321\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pork-diane_TOHD24_572_SarahTramonte_3.jpg?fit=700%2C1024\" alt=\"Step 3 of Taste Recipes Pork Diane is to add the lemon juice, Worcestershire sauce and mustard to the pan drippings and heat the blend through. Stir occasionally. Pour this dressing over the pork and sprinkle the meat with parsley, if desired.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>Add the lemon juice, Worcestershire sauce and mustard to the pan drippings and heat the blend through. Stir occasionally. Pour this dressing over the pork and sprinkle the meat with parsley, if desired.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2048319\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pork-diane_TOHD24_572_SarahTramonte_5.jpg?fit=700%2C1024\" alt=\"Full yield of Taste Recipes Pork Diane with sauce, parlsey garnish, lemon pepper\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<h2>Pork Tenderloin Diane Variations<\/h2>\n<ul>\n<li class=\"p1\"><strong>Try it with orange:<\/strong> This dish takes on a wonderfully tangy flavor profile when you swap out fresh squeezed orange juice for the lemon juice. Do stick with lemon pepper, however.<\/li>\n<li class=\"p1\"><strong>Make a chicken dinner:<\/strong> You can follow this exact same recipe to make a wonderful chicken dish. Just note that the internal cooked temperature of chicken must be about 20\u00b0 hotter than pork, of course.<\/li>\n<li class=\"p1\"><strong>Swap out the mustard:<\/strong> Feel free to try a number of different types of mustard with this dish, including anything from a German mustard to a honey mustard or standard yellow mustard. Try variations until you find the one you and your family like the best.<\/li>\n<\/ul>\n<h2>How to Store Pork Tenderloin Diane<\/h2>\n<p class=\"p1\">It\u2019s entirely unlikely that you will have leftover portions of this meal. But if you do, you can store pork tenderloin Diane in an airtight container or wrap in the fridge for up to three days.<\/p>\n<h3 class=\"p1\">Can you freeze cooked pork tenderloin?<\/h3>\n<p>Yes, cooked portions of pork tenderloin Diane can be safely frozen for up to six months but will taste best if eaten within three. Thaw the meat in the fridge overnight.<\/p>\n<h2>Pork Tenderloin Diane Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2048318\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pork-diane_TOHD24_572_SarahTramonte_6.jpg?fit=700%2C1024\" alt=\"Single servingd of Taste Recipes Pork Diane on a gray plate with brussels sprouts\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<h3 class=\"p1\">Can I replace the butter with an oil?<\/h3>\n<p class=\"p1\">Yes. If you are looking to reduce the fat in this recipe you can swap out the butter for an oil like grapeseed oil. You can also use olive oil for some added flavor and a healthier fat.<\/p>\n<h3 class=\"p1\"><strong>What should I serve with pork tenderloin Diane? <\/strong><\/h3>\n<p class=\"p1\">This flavorful white meat is perfect beside a hearty green like <a href=\"https:\/\/www.tasteofhome.com\/collection\/kale-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/kale-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">kale<\/a> or collards and of course there is always <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-love-meat-potato-lovers\/\" data-name=\"www.tasteofhome.com\/collection\/recipes-love-meat-potato-lovers\/\" data-module=\"content engagement\" data-position=\"embedded links\">meat and potatoes<\/a>.<\/p>\n<h3 class=\"p1\">Can I double the Diane sauce?<\/h3>\n<p class=\"p1\">While the recipe as laid out here is plenty flavorful, some people like to double each ingredient used in the sauce to drench each cut of meat to yield a saucier and even more flavorful dish.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Quick and easy to make and always a delight on the dinner table, pork tenderloin Diane might just become a new weekly dish for your family.<\/p>\n","protected":false},"author":7061,"featured_media":2108234,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304328,304998,304292,303966,304988,340638,303887,306848,340651,304268,307307,307383,307409,304350,324623,304020,304005,303883,304353],"categories-v2":[308319,308984,308481,308945,308305,308495,308935,340804,308478,309603,340827,259483,310342,310410,310437,309001,309177,308594,308549,308476,309005],"coauthors":[343393],"recommended_recipes":[{"post_title":"Pork Tenderloin Stew","post_link":"\/recipes\/pork-tenderloin-stew\/","post_image":"\/wp-content\/uploads\/2024\/08\/Pork-Tenderloin-Stew_EXPS_FT24_23330_JR_0806_1.jpg"},{"post_title":"Tenderloin Steak Diane","post_link":"\/recipes\/tenderloin-steak-diane\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_91317_KristinaVanni_9-1.jpg"},{"post_title":"Hoisin Pork Tenderloin","post_link":"\/recipes\/hoisin-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2025\/01\/Hoisin-Pork-Tenderloin_EXPS_TOHD24_57594_EricKleinberg_7.jpg"},{"post_title":"Pork Steaks","post_link":"\/recipes\/pork-steak\/","post_image":"\/wp-content\/uploads\/2024\/10\/Pork-Steaks_EXPS_FT24_277304_EC_1001_4.jpg"},{"post_title":"Honey Mustard Pork Tenderloin","post_link":"\/recipes\/honey-mustard-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2017\/09\/Honey-Mustard-Pork-Tenderloin_exps67197_SD2401789A08_08_1bC_RMS.jpg"},{"post_title":"Pork Tenderloin with Mushrooms","post_link":"\/recipes\/mushroom-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2024\/11\/Pork-Tenderloin-with-Mushrooms_EXPS_TOHD24_12820_IsabellaCassini_14.jpg"},{"post_title":"Pork Tenderloin Sandwich","post_link":"\/recipes\/crispy-pork-tenderloin-sandwiches\/","post_image":"\/wp-content\/uploads\/2025\/01\/Pork-Tenderloin-Sandwich_EXPS_TOHD24_69162_KristinaVanni_6.jpg"},{"post_title":"Pork Tenderloin with Plum Sauce","post_link":"\/recipes\/pork-tenderloin-with-plum-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps30847_CWX62211D29.jpg"},{"post_title":"Spinach Pork Tenderloin","post_link":"\/recipes\/spinach-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps26703_LR153742B09_11_4b.jpg"},{"post_title":"Cranberry Pork Tenderloin","post_link":"\/recipes\/cranberry-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2025\/01\/Cranberry-Pork-Tenderloin_EXPS_TOHD24_29223_JonathanMelendez_05.jpg"},{"post_title":"Pineapple-Glazed Pork Tenderloin","post_link":"\/recipes\/pineapple-glazed-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pineapple-Glazed-Pork-Tenderloin_EXPS_EDSC17_128772_B03_10_2b.jpg"},{"post_title":"Parmesan Pork Tenderloin","post_link":"\/recipes\/parmesan-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2018\/01\/Parmesan-Pork-Tenderloin_EXPS_CF2BZ20_27179_E12_05_2b.jpg"},{"post_title":"Special Pork Tenderloin","post_link":"\/recipes\/special-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10113_QC10034C11.jpg"},{"post_title":"Pineapple Pork Tenderloin","post_link":"\/recipes\/pineapple-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pineapple-Pork-Tenderloin_exps132861_THHC1998108B03_24_1bC_RMS-2.jpg"},{"post_title":"Carolina Marinated Pork Tenderloin","post_link":"\/recipes\/carolina-marinated-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2017\/09\/Carolina-Marinated-Pork-Tenderloin_exps47635_SD19999443B04_22_4bC_RMS.jpg"},{"post_title":"Teriyaki Pork Tenderloin","post_link":"\/recipes\/teriyaki-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps15011_QC10175C52.jpg"},{"post_title":"Southwest Pork Tenderloin","post_link":"\/recipes\/southwest-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2017\/09\/Southwest-Pork-Tenderloin_exps70928_SD143203C10_16_5b1_RMS.jpg"},{"post_title":"Sesame Pork Tenderloin","post_link":"\/recipes\/sesame-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Asian Pork Tenderloin","post_link":"\/recipes\/asian-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Pork-Tenderloin-Diane_EXPS_TOHD24_572_SarahTramonte_4.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/pork-tenderloin-diane\/","name":"Pork Diane","datePublished":"2018-01-01","dateModified":"2024-10-16","prepTime":"PT20M","cookTime":"PT0M","totalTime":"PT20M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Pork-Tenderloin-Diane_EXPS_TOHD24_572_SarahTramonte_4.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Quick and easy to make and always a delight on the dinner table, pork tenderloin Diane might just become a new weekly dish for your family.","recipeIngredient":["1 pork tenderloin (about 1 pound)","1 tablespoon lemon-pepper seasoning","2 tablespoons butter","2 tablespoons lemon juice","1 teaspoon Worcestershire sauce","1 teaspoon Dijon mustard","Chopped fresh parsley, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the tenderloin","text":"Cut the pork tenderloin into eight even pieces and place each piece between two sheets of waxed paper. Using a kitchen mallet, flatten each cut to 1\/2-inch thickness and then sprinkle each piece with the lemon-pepper seasoning.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pork-diane_TOHD24_572_SarahTramonte_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cook the pork","text":"In a large skillet over medium heat, melt the butter and then cook pork until a thermometer reads 145\u00b0F.This will take about three to four minutes on each side. Remove the meat to a serving platter and keep it warm.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pork-diane_TOHD24_572_SarahTramonte_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the Diane sauce","text":"Add the lemon juice, Worcestershire sauce and mustard to the pan drippings and heat the blend through. Stir occasionally. Pour this dressing over the pork and sprinkle the meat with parsley, if desired.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pork-diane_TOHD24_572_SarahTramonte_3.jpg?fit=700,1024"}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Steven John"}],"nutrition":{"@type":"NutritionInformation","calories":" 214 calories","fatContent":"14g fat (0 saturated fat)","cholesterolContent":"6mg cholesterol","sodiumContent":"491mg sodium","carbohydrateContent":"1g carbohydrate (0 sugars","fiberContent":"0 fiber)","proteinContent":"18g protein.  <b>Diabetic Exchanges<\/b>: 3 meat."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6666665,"reviewCount":24,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-03-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CATHERINE293"},"reviewBody":"<p>It looks like it is breaded or coated. Looks delicious and will \u00a0<\/p><p><\/p><p>try.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-01-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lynnwright409"},"reviewBody":"<p>I went looking for a quick meal and found this gem.   I make my own lemon herb seasoning and used it and steamed some broccoli while the pork cooked up.  It's now my new go to dinner for pork tenderloin.  In the future, I'll double the sauce!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-02-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"April138"},"reviewBody":"<p>Really enjoyed this recipe.  I may have used too much lemon juice so I added a bit of brown sugar and the family gave it 2 thumbs up!!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldButton"},"reviewBody":"I know this recipe from the National Pork Association, 1995, The Other White Meat.  It is delicious, but, do double the sauce.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleMagnet"},"reviewBody":"Tried this recipe tonight and will DEFINITELY make it again.  I was fairly reluctant about the sauce, but made it anyway.  Once we tasted the sauce we could not get enough of it - so I'm glad I doubled it :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-06-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBucket"},"reviewBody":"Loved it. Super easy to make and delicious.  Good advice from previous reviewers to double the sauce.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenTree"},"reviewBody":"This was a breeze to put together and took very little time.  Excellent especially the sauce.  Doubled the recipe - still not enough will triple it the next time.  But then we are gravy freaks.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBus"},"reviewBody":"My husband and i are living in France for a year. I made this recipe tonight with 2 very fresh pork chops from the large and plentiful open-air market in our city. I did not modify the sauce at all, and it was a lovely compliment to the tender and juicy chops!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-11-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleCherries"},"reviewBody":"Made it last night - it was wonderful!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-04-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueClover"},"reviewBody":"Delicious.  My family loved it!  I would recommend doubling the butter and sauce ingredients.  The sauce is wonderful drizzled over rice!  A simple, tasty meal, elegant enough for company!  You can't go wrong here.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanChilli"},"reviewBody":"I make this recipe for my family regularly.  It is one of our favorites.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBullhorn"},"reviewBody":"Yum, absolutely quick and simple. I can see why some of the other people would double the sauce to serve over a side. It looks beautiful on the serving plate, and would look fantastic with some broccoli next to it, if I were sharing with other people, since its just me its alone on the serving plate. I would definitely make this again, and can't wait to see how it is cold tomorrow in a sandwich for lunch.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-08-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveRocket"},"reviewBody":"Excellent flavor but I would double the sauce next time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-01-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedTurtle"},"reviewBody":"Very tasty as well as simple and fast.  Nice to make when you want to do something a little different with your tenderloin steaks.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleToast"},"reviewBody":"Very tasty!  May want to double the sauce.  I like that it has pantry staples.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedButton"},"reviewBody":"This is a great, very easy recipe.  The flavor is outstanding.  I pound the pork thinner than half inch and I double the sauce because my husband loves it so much!  You won't regret trying this.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-05-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBoomerang"},"reviewBody":"I made this tonight and it was very good. Nice and simple with ingredients I usually have on hand. There wasn't a lot of sauce, but it was enough because it was so full of flavor.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-07-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldChilli"},"reviewBody":"I made this several weeks ago and my husband and I enjoyed it, but I don't know if I would make it again. If I do, I'll definitely cut back on the lemon pepper and juice. We love both of these ingredients, but they took away from the pork taste too much. I'm trying the marinated pork medallions tonight.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-01-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenDog"},"reviewBody":"The tenderloin & lemon pepper tasted good but the sauce was interesting to say the least! I would not make this sauce again. Thanks.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-09-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBullhorn"},"reviewBody":"Quick, easy and flavorful. Great recipe, especially if you are in a time crunch!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-04-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleDog"},"reviewBody":"Wonderfully  quick and delicious.  My husband thought we should have it again tomorrow.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Olive8Ball"},"reviewBody":"This was easy and oh so good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-11-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldLeaf"},"reviewBody":"Very tasty and easy to make.  Will definitely make it again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"572","romance_copy_dek":"Quick and easy to make and always a delight on the dinner table, pork tenderloin Diane might just become a new weekly dish for your family.","enhanced_recipe_title":"Pork Tenderloin Diane","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 pork tenderloin (about 1 pound)","IngredientText":"1 pork tenderloin (about 1 pound)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon lemon-pepper seasoning","IngredientText":"1 tablespoon lemon-pepper seasoning"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons butter","IngredientText":"2 tablespoons butter"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons lemon juice","IngredientText":"2 tablespoons lemon juice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon Worcestershire sauce","IngredientText":"1 teaspoon Worcestershire sauce"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon Dijon mustard","IngredientText":"1 teaspoon Dijon mustard"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Chopped fresh parsley, optional","IngredientText":"Chopped fresh parsley, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Pork-Tenderloin-Diane_EXPS_TOHD24_572_SarahTramonte_4.jpg","RecipeId":572,"AttachmentSourceId":null,"AttachmentSource":"Sarah Tramonte for Taste Recipes","PhotoCredit":"Pork Tenderloin Diane Recipe photo by Sarah Tramonte for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Pork-Tenderloin-Diane_EXPS_TOHD24_572_SarahTramonte_4.jpg","ContributorId":null,"Firstname":"Janie","Lastname":"Thorpe","City":"Tullahoma","StateDescription":"Tennessee","IsCommunityCook":false,"TimeCallout":"Prep\/Total Time: 20 min.","MinimumServingQuantity":4,"MaximumServingQuantity":4,"Yield":"4 servings.","DigitalTitle":"Pork Tenderloin Diane","SubmittedTitle":"Pork Tenderloin Diane","RecipeTypeId":1,"AverageRating":4.67,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_RR22_572_P2_MD_12_09_2b.jpg","PreparationTimeInMinutes":20,"CookTimeInMinutes":0,"TotalTimeInMinutes":20,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":true,"IsCommunityRecipe":false,"PublishedProjectTitle":"Pork Tenderloin Diane","OriginalSourceProject":"Pork Tenderloin Diane","ContestPlacement":"Runner-Up","Trailer":null,"Metadescription":null,"DigitalHeadnotes":"We have pork at least once a week, and this is one dish we especially enjoy. 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