Pork Au Poivre – a delicious recipe with lean pork tenderloin, fresh coarse ground black pepper, olive oil, cooking spray, chicken broth, red wine. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat oven to 425.
2
Heat a cast iron skillet over medium high heat.
3
While skillet is heating coat the exterior of the loin with the black pepper.
4
Place olive oil in pan and add the pork and cook for 5-6 minutes, turning so that all sides of the meat are seared.
5
You should hear some sizzling.
6
Place the semi-cooked meat and skillet into the pre-heated oven, and bake for 12-16 minutes or until meat thermometer registers 155 degrees (slightly pink).
7
Remove pork from pan and cover with foil and let it rest for 8-10 minutes.
8
(In that time the meat will reach 160 degrees.
9
Add broth and remaining ingredients to the cast iron skillet stirring well to scrape the peppery bits into the sauce.
10
Bring to a boil over medium heat, cook until reduced to 1/2 cup (for about 5-8 minutes).
349
kcal
Calories
20
g
Fat
40
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 lb lean pork tenderloin, trimmed, 1 tablespoon fresh coarse ground black pepper, 2 teaspoons olive oil, cooking spray, and more.
Yes, Pork Au Poivre falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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