Serves 4
25 min
Pork Au Poivre
Recipe GLPRb6826a336efab2
Elegant French-inspired pork tenderloin encrusted with coarsely ground black pepper and Dijon mustard, pan-seared to a perfect medium, then finished with a rich red wine and chicken broth reduction sauce. A sophisticated main course that is high in protein and naturally low in carbohydrates.
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Ingredients
1 1/4 pounds 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
Directions
Place the pork tenderloin on a cutting board. Carefully slice it lengthwise from the top down, stopping just short of cutting all the way through, creating a butterfly effect. Open the meat flat to form one large, uniform piece.
Spread the Dijon mustard evenly over both sides of the flattened meat, using a brush or the back of a spoon. Sprinkle the coarsely ground black peppercorns over the mustard and gently press them into the surface so they adhere firmly.
Using a sharp knife, cut the seasoned pork crosswise into four equal portions of approximately equal thickness and size.
Heat the olive oil in a large skillet over medium heat until it shimmers and is fragrant. Carefully place the pork portions in the pan, spacing them evenly.
Cook the pork for approximately 10 minutes, turning once halfway through, until an instant-read thermometer inserted into the thickest part reads 145 degrees Fahrenheit. Transfer the cooked pork to a plate and tent loosely with foil to retain warmth.
Pour the chicken broth and dry red wine into the same skillet and increase the heat to medium-high. Use a wooden spoon or spatula to scrape the flavorful browned bits from the bottom of the pan into the liquid.
Let the sauce simmer for 8 to 10 minutes, stirring occasionally, until it is reduced by about half and reaches approximately 1/2 cup in volume. The sauce should appear slightly thickened and concentrated.
Pour the reduced sauce over the pork portions on the serving plate. Season with salt to taste and serve immediately while warm.
