- Cooking Time:
- Preparation Time:
- 1 tablespoon black peppercorns, coarsely crushed [I use my mortar and pestle]
- 1/2 of a pork tenderloin (about 1/2 lb.)
- 1/8 tsp dried mustard
- 1 tablespoon olive oil
- 2 small to medium shallots, sliced
- 1/3 cup red wine
- 1/3 cup chicken broth
- 1 tablespoon butter.
- Pat the pork tenderloin dry with a paper towel. Sprinkle salt and dry mustard over tenderloin. Press peppercorns onto one side of the tenderloin.
- Heat skillet over medium heat and add olive oil. Once hot, add tenderloin to pan and sear. You can either cook the pork tenderloin entirely in the pan, or move it to the oven to finish cooking (either way, flip it once). I cooked the tenderloin about 4 minutes per side or to about 120*, then moved to a hot oven to finish cooking as I made the sauce [I removed the tenderloin with about 5 minutes left of the sauce, to rest before slicing.]
- After removing the tenderloin from the pan, add the sliced shallots and cook until tender. Stir in the red wine and the chicken broth. Increase heat to medium high and cook until liquid has reduced to 1/3--1/4 cup, making sure to scrape up any browned bits in the pan.
NotesI love traditional steak au poivre and have experimented on pork and lamb chops with similar recipes. Here is my concoction for pork tenderloin au poivre.
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