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Pork Au Poivre

WebMD Recipe

Total Time: 30 mins

Pork Au Poivre


  • 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


Step 1
Slice tenderloin lengthwise, being careful not to cut through to other side. Split meat into one large, flat piece.
Step 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.
Step 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.
Step 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.
Step 5
Pour sauce over meat, season with salt, and serve.

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