Prep 5 mins
Cook 10 mins
This is a great recipe for a tasty pork tenderloin steak. It is best served with long-grain and wild rice pilaf and steamed green beans. These steaks are simple enough for a quick weeknight meal!
- 2 teaspoons black peppercorns
- 1⁄2 teaspoon salt
- 3 garlic cloves, minced
- 1 lb beef tenderloin steak, 4 steaks, trimmed (4-ounces, 1 inch thick each steak)
- 1⁄4 cup port wine
- 1⁄4 cup canned beef broth
- 1 tablespoon fresh thyme, chopped
- Place peppercorns in a small zip-top plastic bag; seal. Crush peppercorns using a meat mallet or small heavy skillet. Combine peppercorns, salt, and garlic in a bowl; rub evenly over steaks.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan. Reduce heat; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan. Cover and keep warm.
- Add port and broth to pan, stirring to loosen browned bits. Cook until reduced to 1/4 cup (about 3 minutes). Place 1 steak on each of 4 plates; drizzle each serving with 1 tablespoon sauce. Sprinkle each serving with 3/4 teaspoon thyme.