Montreal Pork Au Poivre

1. 1

   Cut the tenderloin into 1-inch slices.

2. 2

   Season with Montreal Steak Seasoning, to taste.

3. 3

   (I lightly season both sides.)

4. 4

   Allow to rest on counter for 10 minutes.

5. 5

   In a large skillet, preferably cast iron, melt the butter and vegetable oil over medium heat.

6. 6

   When skillet is hot, add pork slices without crowding the pan too much.

7. 7

   Cook five minutes per side and then transfer to a heated plate.

8. 8

   Turn the heat down to low and add the cognac.

9. 9

   Scrape up the brown bits, turn the heat up to medium-high, and allow the cognac to boil for 30 seconds to burn off the alcohol.

10. 10

    Pour pan juices over pork and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.