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.

Recipe by Cooking Light June 2001

Gallery

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

Recipe Summary

total:
27 mins
Yield:
4 servings (serving size: 3 ounces pork and 2 tablespoons sauce)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

    Advertisement
  • 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).

Nutrition Facts

162 calories; calories from fat 32%; fat 5.7g; saturated fat 1.3g; mono fat 2.9g; poly fat 0.5g; protein 24.5g; carbohydrates 1.9g; fiber 0.5g; cholesterol 74mg; iron 2.1mg; sodium 303mg; calcium 18mg.