Peppercorn Pork With Wine Sauce

1. 1

   Slice the tenderloin open lengthwise, being careful not to cut through to the other side.

2. 2

   You want to split the meat into one large, flat piece.

3. 3

   Spread the mustard over both sides of the meat and rub in the pepper, pressing gently so it adheres well.

4. 4

   Cut the meat across into 4 even portions.

5. 5

   In a large skillet, heat the oil over medium heat until hot.

6. 6

   Put the tenderloin in the hot pan and cook, turning once, until an instant-read thermometer inserted in the thickest part reads 155u00b0, about 10 minutes total.

7. 7

   Transfer the meat to a plate and tent with foil to keep it warm.

8. 8

   Add the broth and wine to the pan and cook over medium-high heat, scraping up any browned bits that are stuck to the bottom; continue to cook until the sauce has reduced to about 1/2 cup, 8-10 minutes.

9. 9

   Pour the sauce over the meat, season with salt and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.