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Pork au Poivre

Becky Luigart-Stayner; Lydia DeGaris-Pursell; Food Kellie Gerber Kelley
Total time 27 mins
Yield 4 servings (serving size: 3 ounces pork and 2 tablespoons sauce)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. 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).