Becky Luigart-Stayner; Lydia DeGaris-Pursell; Food Kellie Gerber Kelley
Total Time
27 Mins
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.

How to Make It

Step 1

Preheat oven to 425°.

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).

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Ratings & Reviews

radiorobin2's Review

February 28, 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's Review

January 10, 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's Review

November 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's Review

February 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's Review

January 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.