Pork au Poivre

Becky Luigart-Stayner; Lydia DeGaris-Pursell; Food Kellie Gerber Kelley
This pork au poivre is a wonderful french-style dish topped with a pan sauce that is a little lighter than traditional varieties which use butter or cream.

Yield:

4 servings (serving size: 3 ounces pork and 2 tablespoons sauce)

Recipe from

Recipe Time

Total: 27 Minutes

Nutritional Information

Calories 162
Caloriesfromfat 32 %
Fat 5.7 g
Satfat 1.3 g
Monofat 2.9 g
Polyfat 0.5 g
Protein 24.5 g
Carbohydrate 1.9 g
Fiber 0.5 g
Cholesterol 74 mg
Iron 2.1 mg
Sodium 303 mg
Calcium 18 mg

Ingredients

1 pound pork tenderloin, trimmed
1 tablespoon coarsely ground black pepper
2 teaspoons olive oil
Cooking spray
1/2 cup fat-free, less-sodium chicken broth
1/2 cup dry red wine
1 teaspoon Dijon mustard
1 teaspoon tomato paste
1/4 teaspoon salt

Preparation

Preheat oven to 425°.

Slice the pork lengthwise, cutting to, but not through, the other side. Open halves, laying pork flat. Sprinkle each side of pork with 1 1/2 teaspoons pepper. Heat oil a large ovenproof skillet coated with cooking spray. Add pork; cook for 2 minutes on each side. Place the pan in oven, and bake at 425° for 12 minutes or until meat thermometer registers 160° (slightly pink). Remove pork from pan; keep warm.

Add broth and remaining ingredients to pan; stir well with a whisk. Bring to a boil over medium heat; cook until reduced to 1/2 cup (for about 3 minutes).

Note:

June 2001