Prep 15 mins
Cook 15 mins
This is my version of Charmie777's Pork Au Poivre. I loved the recipe, but I made a couple adjustments to suit it to my taste. Thought I'd make it public in case anyone else wanted it.
- 1 1⁄4 lbs pork tenderloin (1/2 of the two-pack you get at the store)
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- McCormick's Montreal Brand steak seasoning, to taste
- 2 tablespoons cognac (I use Hennessy)
- Cut the tenderloin into 1-inch slices. Season with Montreal Steak Seasoning, to taste. (I lightly season both sides.) Allow to rest on counter for 10 minutes.
- In a large skillet, preferably cast iron, melt the butter and vegetable oil over medium heat. When skillet is hot, add pork slices without crowding the pan too much.
- Cook five minutes per side and then transfer to a heated plate. Turn the heat down to low and add the cognac. Scrape up the brown bits, turn the heat up to medium-high, and allow the cognac to boil for 30 seconds to burn off the alcohol.
- Pour pan juices over pork and serve immediately.
Simple, easy, flovorful