Are you a food enthusiast who loves to impress their guests with delicious and exquisite dishes? Look no further then this Pork Diane!
Let’s go on a culinary journey to master the art of Pork Diane. This simple recipe will elevate your dining experience and leave your taste buds craving for more.
Get ready to indulge in the flavors of tender pork medallions bathed in a rich and tangy sauce. With a few easy-to-follow steps, you’ll become a master chef in your own kitchen. So, let’s roll up our sleeves and get cooking!
The Origins of Pork Diane
The dish is said to have originated in the United States during the mid-20th century. Its exact origins are uncertain, but it is believed to have been inspired by the classic dish “Steak Diane.” The name “Diane” refers to Diana, the Roman goddess of the hunt. The dish gained popularity for its flavorful and indulgent qualities, making it a favorite among steak and pork lovers alike.
The Perfect Cut: Choosing the Right Pork
To create a truly exquisite Pork Diane, it all starts with selecting the right cut of pork. The ideal choice for this recipe is pork lion, tenderloin or boneless pork chops. These cuts are lean, tender, and cook quickly, making them perfect for a delicious and succulent result. When choosing pork, look for cuts with a light pink color and a small amount of marbling. This ensures a tender and juicy texture when cooked. Here I took a whole pork loin and broke it down, which allowed for a more affordable option.
Ingredients in Pork Diane: A Symphony of Flavors
Now that we have the perfect cut of pork, let’s gather the ingredients needed to create the symphony of flavors that is Pork Diane. Here’s what you’ll need:
- 4 pork loin medallions, tenderloin medallions or boneless pork chops
- 2 tablespoons of Dijon mustard
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1/4 cup brandy, cognac, or bourbon
- 1/2 cup of heavy cream
- 1/2 cup of chicken broth
- 2 teaspoons Worcestershire sauce
- 1/2 cup of heavy cream
- 2 tablespoons of unsalted butter
- Salt and pepper to taste
- Chopped fresh parsley or scallions for garnish
Let’s Get Cooking:
Season the pork medallions with salt and pepper on both sides.
Heat a large skillet over medium-high heat and add a tablespoon of neutral oil. butter. Carefully place the pork medallions in the skillet.
Sear the pork for about 3-4 minutes on each side, or until they develop a golden brown crust. This will create a caramelized exterior while keeping the inside tender and juicy. Once the pork is seared to perfection, remove it from the skillet and set it aside on a warm plate. Cover it loosely with foil to keep it warm while we prepare the delectable sauce.
In the same skillet used to cook the pork, add another tablespoon of oil. Add the minced garlic and finely chopped shallot. Sauté them until they become fragrant and lightly golden.
Add the mushrooms and cook until softened.
Turn off the heat and add the brandy, cognac, or bourbon (I used the bourbon).
Using a long match or lighter, carefully ignite the liquor. Flambe!!! If you are uncomfortable flambéing, return the pan to low heat and cook out the liquor.
One the flames have died down, whisk in the heavy cream and Dijon mustard.
Pour in the chicken broth and Worcestershire sauce, scrape the bottom of the skillet to release any flavorful browned bits. These browned bits, also known as fond, add depth and richness to the sauce.
Add in the cold butter and whisk until combined well. This will create a luscious and velvety texture that complements the pork perfectly.
Return the seared pork medallions to the skillet, nestling them into the sauce. Allow them to cook for an additional 3-4 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
Serve up the Pork Diane
Serve up the Pork Diane over a beautifully creamy roasted garlic mashed potato for the perfect dish, garnished with parsley or scallions.
Mastering the art of Pork Diane may seem intimidating at first, but with this simple recipe, you’ll discover that it’s easier than you think. The combination of tender pork medallions and a rich, tangy sauce creates a harmonious symphony of flavors that will leave your guests impressed and satisfied. So, take a leap into the world of culinary excellence and indulge in the exquisite dining experience that Pork Diane has to offer. Bon appétit!
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Contact me if you would like to see any of your childhood favorites updated or reinvented.
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Pork Diane
Ingredients
- 4 Pork loin medallions
- 2 tablespoons Dijon mustard
- 8 ounces cremini mushrooms slided
- 2 cloves garlic minced
- 1 shallot fined diced
- 1/4 cup brady, cognac, or bourbon
- 1/2 cup heavy cream
- 1/2 cup chicken stock
- 2 teaspoons Worcestershire sauce
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Parsley or scallions for garnish optional
Instructions
- Season the pork medallions with salt and pepper on both sides.
- Heat a large skillet over medium-high heat and add a tablespoon of neutral oil. Carefully place the pork medallions in the skillet.
- Sear the pork for about 3-4 minutes on each side, or until they develop a golden brown crust.
- Remove it from the skillet and set it aside on a warm plate. Cover it loosely with foil to keep it warm while we prepare the delectable sauce.
- In the same skillet used to cook the pork, add another tablespoon of oil. Add the minced garlic and finely chopped shallot. Sauté them until they become fragrant and lightly golden, about 30 seconds
- Add the mushrooms and cook until softened, about 2 minutes.
- Turn off the heat and add the brandy, cognac, or bourbon.
- Using a long match or lighter, carefully ignite the liquor. Flambe!!! If you are uncomfortable flambéing, return the pan to low heat and cook out the liquor.
- One the flames have died down, whisk in the heavy cream and Dijon mustard and cook for about 1 minute until thickened.
- Pour in the chicken broth and Worcestershire sauce, scrape the bottom of the skillet to release any flavorful browned bits. Taste and adjust with salt and pepper if necessary
- Add in the cold butter and whisk until combined well, about 1 minute.
- Return the seared pork medallions and any accumulated juices to the skillet, nestling them into the sauce. Allow them to cook for an additional 3-4 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
Notes
Nutrition
Facts:
Can I use a different type of meat for this recipe?
While Pork Diane traditionally calls for pork tenderloin or boneless pork chops, you can experiment with other meats such as chicken or veal. Just keep in mind that the cooking times may vary, so adjust accordingly.
Can I make the sauce ahead of time?
Yes, you can prepare the sauce ahead of time and reheat it gently when ready to serve. However, it’s best to cook the pork medallions just before serving to maintain their tender texture.
Can I substitute the heavy cream with a lighter alternative?
If you prefer a lighter option, you can use half-and-half or whole milk instead of heavy cream. However, keep in mind that the sauce may be slightly thinner in consistency.
What can I serve with Pork Diane?
Pork Diane pairs well with various side dishes, such as roasted asparagus, sautéed mushrooms, or buttery mashed potatoes. Choose your favorite accompaniments to create a well-rounded and satisfying meal.
Can I freeze leftover Pork Diane?
While it’s best to enjoy Pork Diane fresh, you can freeze any leftovers. Place the cooled pork and sauce in an airtight container or freezer bags, and they should keep well for up to 3 months. Thaw and reheat gently before serving.
Can I make Pork Diane without alcohol?
If you prefer to omit alcohol from the recipe, you can substitute it additional with chicken broth or vegetable broth.
