Pork Au Poivre

Name: Pork Au Poivre
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings (1 serving is 4 ounces)
Cuisine: french
Ingredients: 1 1/4 pounds pork tenderloin; 1 teaspoon Dijon mustard; 1 tablespoon black peppercorns, coarsely ground or crushed; 2 teaspoons olive oil; 1/2 cup low-sodium chicken broth; 1/2 cup dry red wine; Salt

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Level: Easy
Total: 25 min

Prep: 5 min
Cook: 20 min

Yield: 4 servings (1 serving is 4 ounces)

Level: Easy
Total: 25 min

Prep: 5 min
Cook: 20 min

Yield: 4 servings (1 serving is 4 ounces)

Ingredients

1 1/4 pounds pork tenderloin

1 teaspoon Dijon mustard

1 tablespoon black peppercorns, coarsely ground or crushed

2 teaspoons olive oil

1/2 cup low-sodium chicken broth

1/2 cup dry red wine

Salt

Directions

Watch how to make this recipe.

Slice tenderloin lengthwise, being careful not to cut through to other side. Split meat into 1 large, flat piece. Spread mustard over both sides of the meat and rub in the pepper, pressing gently so it adheres well. Cut meat crosswise into 4 even portions.
In large skillet, heat oil over medium flame. Put tenderloin in the pan and cook for about 10 minutes or until an instant-read thermometer registers 155 degrees F, turning once. Transfer meat to a plate and tent with foil to keep it warm. Add chicken broth and wine to pan and cook over medium-high heat, scraping up any bits that have stuck to the pan. Continue to cook for 8 to 10 minutes or until sauce is reduced to about a half cup. Pour sauce over meat, season with salt, and serve.