Spirited Entertaining 2 - Great New Recipes using Manitoba Foods - Manitoba Agriculture, Food and Rural Initiatives

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August 2006

Spirited Entertaining 2: Great New Recipes Using Manitoba Foods

Pork Tenderloin Diane

maple_cafe_au_lait.jpg (8265 bytes)

This speedy dish is gourmet and delicious.

1 lb	(0.5 g)	pork tenderloin
2 tsp	(10 mL)	lemon pepper
1 tbsp	(15 mL)	butter
1 tbsp	(15 mL)	lemon juice
1 tbsp	(15 mL)	Worcestershire sauce
1 tsp	(5 mL)	Dijon mustard
2 tbsp	(25 mL)	brandy
1 tbsp	(15 mL)	minced parsley
Trim any loose bits from the tenderloin. Cut tenderloin crosswise into 8 medallions and flatten slightly. Sprinkle each piece with lemon pepper. Heat butter in a heavy skillet over medium-high heat. Cook medallions about 3 to 4 minutes per side. Remove from skillet and keep warm. Add lemon juice, Worcestershire sauce, mustard and brandy to skillet. Cook, blending with pan juices, until just bubbling. Pour sauce over medallions. Sprinkle with parsley and serve. Makes: 4 servings. Manitoba pork council www.pickpork.com Rye grain is used to make whiskey in the same way we use spices and herbs in cooking. It is one of the most important grains in creating taste. The spicy flavour and scent, detectable even in the dried grain, also make rye a desirable ingredient in bread.

Product Suggestion: Lindemans Bin 99 Pinot Noir. Soft, elegant pinot noir completes the taste. Visit www.liquormartsonline.com for more information.

Photo used with permission. All rights reserved. Manitoba Agriculture, Food and Rural Initiatives

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