| Level: | Easy |
| Total: | 25 min |
| Prep: | 5 min |
| Cook: | 20 min |
| Yield: | 4 servings (1 serving is 4 ounces) |
Ingredients
- 1 1/4 pounds pork tenderloin
- 1 teaspoon Dijon mustard
- 1 tablespoon black peppercorns, coarsely ground or crushed
- 2 teaspoons olive oil
- 1/2 cup low-sodium chicken broth
- 1/2 cup dry red wine
- Salt
Instructions
- Slice tenderloin lengthwise, being careful not to cut through to other side. Split meat into 1 large, flat piece. Spread mustard over both sides of the meat and rub in the pepper, pressing gently so it adheres well. Cut meat crosswise into 4 even portions.
- In large skillet, heat oil over medium flame. Put tenderloin in the pan and cook for about 10 minutes or until an instant-read thermometer registers 155 degrees F, turning once. Transfer meat to a plate and tent with foil to keep it warm. Add chicken broth and wine to pan and cook over medium-high heat, scraping up any bits that have stuck to the pan. Continue to cook for 8 to 10 minutes or until sauce is reduced to about a half cup. Pour sauce over meat, season with salt, and serve.
Nutrition Facts
| Calories | 235 calorie |
| Total Fat | 10 grams |
| Saturated Fat | 3 grams |
| Carbohydrates | 2 grams |
| Protein | 30 grams |
Reviews
This is a great recipe and good idea. Pork loin is as good as a bone in chop and often a third of the price. Au poivre needs to be with a hot pan, hers obviously was, but she didn’t say so. She said 5 minutes on each size but wing it, for her thin cut it would have been ready with three on each side with a hot pan. And she skipped the most important part of true au poivre, she should have added a little butter to the pan at end, then a little wine and the plate drippings and made an easy fantastic sauce better than any commercial sauce.
My fiancé and I love this dish. It has a lot of unexpected flavor which is nice because I’m usually not a big pork fan! Keep an eye on the sauce, I always tend to over reduce it towards the end!
I have made this for my wife and kids countless times. I love that it is healthy and full of flavor; in fact I am making it tonight. Try the recipe and you will not be sorry! Happy cooking
One of my favorite pork recipes…
Very easy and has a wonderful flavor.
AMAZING. My husband oohed and ahhed over this. Its a great meal. You must try it.
I made this recipe for dinner tonight with a leftover pork tenderloin and it only took about 30 minutes from start to table. It’s also a nice weeknight meal because there is not a lot of clean up and minimal ingredients. The pork was tender and juicy and the sauce compliments the dish well. I served with a side of pasta drizzled w/evoo, parmesan and pepper and steamed peas, but you could serve this with almost any starch and veg. This recipe is easy to make for more or less people which is nice for me because I only cook for 2. I will make this again but I probably wouldn’t serve to company.
I enjoyed this recipe!
I made this for my husband and we love it. It is so simple and easy to make, as well as being tender and moist. The sauce was great also.
To Kelly in Cleveland:
Maybe you are missing the point of most of Ellie’s cooking. She is offering a lighter version of Steak Au Poivre here which is much higher in calories and much less healty for you than her Pork Version here.
Maybe you are missing the point of most of Ellie’s cooking. She is offering a lighter version of Steak Au Poivre here which is much higher in calories and much less healty for you than her Pork Version here.