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.
1 pound pork tenderloin, trimmed
1 tablespoon coarsely ground black pepper
2 teaspoons olive oil
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
How to Make It
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).
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Just found this recipe and made it last night--so quick and easy and delicious!!! I did thicken the sauce with a touch of cornstarch. I would definitely serve this pork tenderloin to company. My family loved it--including our Westie and mini Schnauzer!
It is rare to find a main course recipe that is not only quick and easy but really delicious. My whole family loved this -- 3 teens, husband and of course the Westie -- will positively make this again!
I make this recipe all the time, it's delicious! I've adapted the sauce and use Whiskey rather than wine so I don't open a whole bottle and waste it. I serve it with roasted baby potatoes with shallots and a green salad. So easy and so yummy!