Pork au Poivre

1. 1

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

2. 2

   Split meat into 1 large, flat piece.

3. 3

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

4. 4

   Cut meat crosswise into 4 even portions.

5. 5

   In large skillet, heat oil over medium flame.

6. 6

   Put tenderloin in the pan and cook for about 10 minutes or until an instant-read thermometer registers 155 degrees F, turning once.

7. 7

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

8. 8

   Add chicken broth and wine to pan and cook over medium-high heat, scraping up any bits that have stuck to the pan.

9. 9

   Continue to cook for 8 to 10 minutes or until sauce is reduced to about a half cup.

10. 10

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

* Per serving · 4 servings · Values may vary.

No additional tips available.