Pork au Poivre

Name: Pork au Poivre
Total time: 27 min
Yield: 4 servings (serving size: 3 ounces pork and 2 tablespoons sauce)
Ingredients: 1 pound pork tenderloin, trimmed; 1 tablespoon coarsely ground black pepper; 2 teaspoons olive oil; Cooking spray; ½ cup fat-free, less-sodium chicken broth; ½ cup dry red wine; 1 teaspoon Dijon mustard; 1 teaspoon tomato paste; ¼ teaspoon salt

5 Ratings
5 Reviews

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

Credit: 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)

Nutrition Info

Ingredients

1 pound pork tenderloin, trimmed
1 tablespoon coarsely ground black pepper
2 teaspoons olive oil
Cooking spray
½ cup fat-free, less-sodium chicken broth
½ cup dry red wine
1 teaspoon Dijon mustard
1 teaspoon tomato paste
¼ teaspoon salt

Directions

Step 1
Preheat oven to 425°.

Advertisement
Step 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.
Step 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).

Nutrition Facts

Per Serving:

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.

Sort by: Newest

Newest Oldest

radiorobin2

02/27/2011

I'm a pretty good cook, but pork trips me up more often than not. However, this recipe was excellent, and even I couldn't mess it up! Will definitely consider serving for company!

Whygal

01/09/2010

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!

Tumbles

11/30/2009

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!

SarahD

02/09/2009

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!

madjack96

01/19/2009

Super easy, delicious recipe. I used boneless pork chops, so be careful not to overcook if thin. Definitely will try with boneless pork loin.

Back to Pork au Poivre

All Reviews for Pork au Poivre

- of Reviews

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Pork au Poivre

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (5)

All Reviews for Pork au Poivre

Account

Pork au Poivre

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (5)

All Reviews for Pork au Poivre