Pork Au Poivre

"Poivre means "pepper" in French. This is a quick version of Steak au Poivre that uses pork tenderloin. From Desperation Dinners!"
 
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photo by PanNan photo by PanNan
photo by PanNan
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
25mins
Ingredients:
5
Serves:
4
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ingredients

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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

  1. Delicious! The pork was tender and moist and the cognac/butter drippings were so good. I'll definitely make this recipe again.
     
  2. The only thing lacking in this recipe was salt. The pepper flavor was wonderful and I loved the warm cognac sauce. Just needed some salt for balance. Will be making again. Thanks for posting!
     
  3. This was wonderful! I used a pork shoulder steak -it was tender & juicy about 1" thick. I rubbed the pepper on both sides of the steak. Served with fresh steamed green beans, baby carrots and boiled potatoes. Thanks Charmie for a delicious dinner
     
  4. 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!
     
  5. Great easy and tasty weekend night supper. I served this with the cousous salad I made and really enjoyed it. Funny how sometimes the simplest things are the best.
     
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Tweaks

  1. 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!
     

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