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Pork Au Poivre

Pork Au Poivre
This Recipe Is:

WebMD Recipe

Prep: 10 minutes | Cook: 20 minutes | Total Time: 30 minutes
  • 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, to taste
  1. Slice tenderloin lengthwise, being careful not to cut through to other side. Split meat into one large, flat piece.
  2. Spread mustard over both sides of the meat and rub in pepper, pressing gently so it adheres well. Cut meat crosswise into 4 even portions.
  3. In large skillet, heat oil over medium flame. Put tenderloin in the pan and cook for about 10 minutes or until meat thermometer reads 155°F, turning once.
  4. 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 1/2 cup.
  5. Pour sauce over meat, season with salt, and serve.
Nutritional Information

Makes: 4 servings
Serving Size: 4-ounces
  • Calories235
  • Fat10 g
    • Saturated fat3 g
  • Protein30 g
  • Carbohydrates2 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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