Pork au Poivre

Pork au Poivre
Photo by Becky Luigart-Stayner


  • 1 tablespoon coarsely ground black pepper
  • ½ cup fat-free, less-sodium chicken broth
  • 1 teaspoon Dijon mustard
  • ½ cup dry red wine
  • ¼ teaspoon salt
  • 1 teaspoon tomato paste
  • Cooking spray
  • + 2 more ingredients
    • 1 pound pork tenderloin, trimmed
    • 2 teaspoons olive oil

Preheat oven to 425°.Slice the pork lengthwise, cutting to, but not through, the other side. Open halves, laying pork flat. Sprinkle each side of pork with 1 1/2 teaspoons pepper. Heat oil a large ovenproof skillet coated with cooking spray. Add pork; cook for 2 minutes on each side. Place the pa...

View full recipe at My Recipes


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