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I love steak au poivre and wanted to experiment a bit to try and lighten it up. I had pork in the freezer, so this is what I came up with.

It's supposed to serve 4 but that might be a little aggressive. ;o)


  • 1 pound pork tenderloin, trimmed
  • 1 tablespoon coarsely ground black pepper
  • 2 teaspoons olive oil
  • Cooking spray
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/2 cup dry red wine
  • 1 teaspoon Dijon mustard
  • 1 teaspoon tomato paste
  • 1/4 teaspoon salt


  • Preheat oven to 425 degrees.
  • 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 pan in oven, and bake at 425 degrees for 12 minutes or until meat thermometer registers 160 degrees (slightly pink).
  • Remove pork from pan; keep warm.
  • Add broth and remaining ingredients to pan; stir well with a whisk.
  • Bring to a boil over medium heat; cook until reduced to 1/2 cup (for about 3 minutes).

Categories: Main Dish  Oven  Pork  Stove 
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