Labadie Recipe Database

Name Pork au Poivre Number of People 4 List of Ingredients 1 lb. pork tenderloin, trimmed 1 T. coarsely ground black pepper 2 tsp. olive oil 1/2 c. chicken broth 1/2 c. dry red wine 1 tsp. Dijon mustard 1 tsp. tomato paste 1/4 tsp. salt Description Preheat oven to 425 degrees. Slice pork lengthwise cutting to, but not through, the other side. Open halves, laying pork flat. Sprinkle each side of pork with 1 1/2 tsp. pepper. Heat oil in ovenproof skillet coated with cooking spray. Add pork; cook for 2 minutes on each side. Place the pan in oven and bake at 425 degrees for 12 minutes or until temperature registers 160 degrees; will be slightly pink. Remove from pan and keep warm. Add broth and remaining ingredients to pan; stir well with whisk. Bring to boil and cook til reduced to 1/2 cup (about 3 minutes). Time 30 minutes Difficulty (1-5) 2 Notes I have used Marsala wine and it is very good. May simmer leftover pork in sauce, when really tender, pull pork apart with a fork to make a wonderfully different second day meal. Image