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id
179
Name
Pork au Poivre
Main Dish Category
Main Dish
Secondary Dish Category
Main Ingredient
Pork Tenderloin
Other Ingredient
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
Cooking Type
Bake
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.
Origin
American
Image