• Sean Bardwell

Montreal Pork Diane




1/4 cup olive oil

2 TBL soy sauce

2 tsp Montreal Steak Seasoning

1 lb pork tenderloin

1 TBL olive oil

2 TBL butter

1 garlic clove, minced

1 tsp dijon

1 tsp worcestershire

1/2 cup heavy cream



Cut pork tenderloin into 1" medallions. Place tenderloin into a gallon-size ziploc bag. Add marinade ingredients: olive oil, soy sauce and Montreal Steak seasoning. Shake the bag to mix ingredients and coat the pork. Refrigerate for at least an hour; I like to marinate it overnight.

Remove pork from the refrigerator and allow to come to room temperature. In a medium skillet combine olive oil and 1 TBL butter over medium-high heat. *When butter melts, sear the pork on both sides, until just browned, about 2 minutes per side. Remove to a platter.

*Resist the urge to salt the pork. If you do it will be incredibly salty.

Reduce heat to medium. Add remaining butter and cook garlic until fragrant, about 30 seconds. Stir in mustard, worcestershire and cream. Stir, then taste and add salt & pepper, if desired.

Keep mixture at a simmer; add meat and juices. Cook, until the meat is done to your desired temperature.

Serve with desired side and spoon sauce over the meat.


I wrote my own recipe for Montreal Steak seasoning and have been marinating everything with the oil, soy sauce and seasoning since. It is so simple yet adds a ton of flavor.

The "Diane" recipe is one of my favorites. Using the marinated pork is a great way to create a dish bursting with flavor and not really much effort!

"Eat this & B well"

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