Recipe

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
  1. Brush tenderloin with soy sauce and oil; cut into 16 medallions (about 2 oz. each).
  2. In a large sauté pan, heat 3 tbsp. butter over high heat, swirling to coat pan.
  3. Sauté medallions in butter until well browned on both sides (4-5 min. per side); transfer to a warm platter and cover with foil.
  4. In the same sauté pan, add remaining butter and shallots; sauté until shallots are softened (about 1 min.).
  5. Deglaze pan with water; stir in demi-glace.
  6. Stir in parsley, mustard, Worcestershire and lemon juice; season to taste with salt and pepper.
  7. Return medallions to pan; spoon sauce over pork to coat.
  8. Garnish with parsley; serve immediately.