Pork Au Poivre
photo by PanNan
- Ready In:
- 25mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1 1⁄4 lbs pork tenderloin
- 3 tablespoons butter
- 1 tablespoon vegetable oil
- 1 tablespoon fresh coarse ground black pepper (or more!!)
- 2 2 tablespoons brandy or 2 tablespoons whiskey
directions
- Cut the pork into 3/4-inch thick slices to make about 16 slices.
- Heat 1 tablespoon of the butter and the oil in a nonstick skillet over medium heat.
- Rub pepper onto one side only of each pork slice to coat well. Use the amount you desire -- more pepper, more heat!
- Add meat to skillet, working in batches, pepper side down first, then cook turning once until just cooked through, about 5 minutes on each side. If you overcook, the pork will be dry.
- Remove to heated serving platter. Use additional butter with remaining pork slices.
- Turn heat to low and add the Cognac to the juices in skillet.
- Raise the heat to medium-high and bring the liquid to a boil. Boil 30 seconds just to evaporate the alcohol.
- Pour immediately over pork and serve.
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Reviews
-
I halved the recipe and used two 1 1/2 inch thick pork chops instead of pork tenderloins. Overall this is a fantastically easy and tasty recipe. I pressed the cracked peppercorns into one side of the chops (and I used about 3 Tbls instead of a 1/2 Tbl!) and then seared the chops two minutes on each side before finishing in the oven. For the sauce, I added another Tbl of butter and 1 Tbl of brandy. It was delicious and very rich. I had planned to serve it with potatoes but we decided that would be far too rich. A very classy update on the French classic!
Tweaks
-
I halved the recipe and used two 1 1/2 inch thick pork chops instead of pork tenderloins. Overall this is a fantastically easy and tasty recipe. I pressed the cracked peppercorns into one side of the chops (and I used about 3 Tbls instead of a 1/2 Tbl!) and then seared the chops two minutes on each side before finishing in the oven. For the sauce, I added another Tbl of butter and 1 Tbl of brandy. It was delicious and very rich. I had planned to serve it with potatoes but we decided that would be far too rich. A very classy update on the French classic!
RECIPE SUBMITTED BY
Charmie777
United States