Pork Tenderloin Diane

Preparation info

  • Serves


    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

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, so I played around with it until I came up with this.


  • 2 whole pork tenderloins, cut into 1-inch-thick medallions
  • 2 Tbsp. salt-free Creole seasoning
  • 1 tsp</


  1. Season the pork with the Creole seasoning and salt.
  2. Heat the butter in a large skillet over medium heat. Add the pork and cook until browned on each side. Remove and keep warm.
  3. Add the bourbon to the skillet and bring to a boil, whisking to dissolve the browned bits. Add the lemon juice, Worcestershire sauce, steak sauce, and mustard, and cook for a m