Pork au Poivre
1 pound pork tenderloin, trimmed
1 tablespoon coarsely ground black pepper
2 teaspoons olive oil
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).
Pairs Well With
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)