Pork Au Poivre
- 1 1/4-pound pork tenderloin
- 1 teaspoon Dijon mustard
- 1 tablespoon black peppercorns, coarsely ground or crushed
- 2 teaspoons olive oil
- 1/2 cup low-sodium chicken broth
- 1/2 cup dry red wine
- Salt to taste
- Slice tenderloin lengthwise, being careful not to cut through to other side. Split meat into one large, flat piece.
- Spread mustard over both sides of the meat and rub in pepper, pressing gently so it adheres well. Cut meat crosswise into 4 even portions.
- In large skillet, heat oil over medium flame. Put tenderloin in the pan and cook for about 10 minutes or until meat thermometer reads 155 degrees, turning once.
- Transfer meat to a plate and tent with foil to keep it warm. Add chicken broth and wine to pan and cook over medium-high heat, scraping up any bits that have stuck to the pan. Continue to cook for 8 to 10 minutes or until sauce is reduced to about 1/2 cup.
- Pour sauce over meat, season with salt, and serve.
Four 4-oz. servings
Per serving: 235 calories; 10 grams fat; 3 grams sat fat; 30 grams protein, and 2 grams carbohydrates.
Recipe republished with permission from Ellie Krieger, RD, host of Food Network's Healthy Appetite.Last Editorial Review: 1/10/2007