Pork au Poivre
- 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).