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Becky Luigart-Stayner; Lydia DeGaris-Pursell; Food Kellie Gerber Kelley Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell; Food Kellie Gerber Kelley

Pork au Poivre

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.

Cooking Light JUNE 2001

  • Yield: 4 servings (serving size: 3 ounces pork and 2 tablespoons sauce)
  • Total:27 Minutes

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).

Nutritional Information

Amount per serving
  • Calories: 162
  • Calories from fat: 32%
  • Fat: 5.7g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.5g
  • Protein: 24.5g
  • Carbohydrate: 1.9g
  • Fiber: 0.5g
  • Cholesterol: 74mg
  • Iron: 2.1mg
  • Sodium: 303mg
  • Calcium: 18mg
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Pork au Poivre recipe

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