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
  1. Preheat oven to 425 degrees.
  2. Slice the pork lengthwise, cutting to, but not through, the other side.
  3. Open halves, laying pork flat.
  4. Sprinkle each side of pork with 1-1/2 teaspoons pepper.
  5. Heat oil a large ovenproof skillet coated with cooking spray.
  6. Add pork; cook for 2 minutes on each side.
  7. Place the pan in oven, and bake at 425 degrees for 12 minutes or until meat thermometer registers 160 degrees (slightly pink).
  8. Remove pork from pan; keep warm.
  9. Add broth and remaining ingredients to pan; stir well with a whisk.
  10. Bring to a boil over medium heat; cook until reduced to 1/2 cup (for about 3 minutes).
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)