Pork au Poivre

Name: Pork au Poivre
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp black peppercorns, coarsely ground or crushed; 1 teaspoon Dijon mustard; 118 milliliters dry red wine; 118 milliliters low-sodium chicken broth; 2 teaspoons olive oil; 567 grams pork tenderloin; 4 servings Salt

Pork au Poivre might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 30g of protein, 7g of fat, and a total of 228 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. A mixture of olive oil, salt, chicken broth, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

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.

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Meat

Spread mustard over both sides of the meat and rub in the pepper, pressing gently so it adheres well.

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Mustard

Pepper

Spread

Meat

Dry Seasoning Rub

Cut meat crosswise into 4 even portions.

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Meat

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.

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Cooking Oil

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Kitchen Thermometer

Frying Pan

Transfer meat to a plate and tent with foil to keep it warm.

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Meat

Equipment you will use

Aluminum Foil

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.

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Chicken Broth