Pork Au Poivre

Charmie777's Note:

Poivre means "pepper" in French. This is a quick version of Steak au Poivre that uses pork tenderloin. From Desperation Dinners!

• Total Time: 25 mins
• Prep Time: 25 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 566.99 g pork tenderloin
• 44.37 ml butter
• 14.79 ml vegetable oil
• 14.79 ml fresh coarse ground black pepper (or more!!)
• 29.58 ml cognac or 29.58 ml brandy or 29.58 ml whiskey

Directions:

1. Cut the pork into 3/4-inch thick slices to make about 16 slices.
2. Heat 1 tablespoon of the butter and the oil in a nonstick skillet over medium heat.
3. Rub pepper onto one side only of each pork slice to coat well. Use the amount you desire -- more pepper, more heat!
4. 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.
5. Remove to heated serving platter. Use additional butter with remaining pork slices.
6. Turn heat to low and add the Cognac to the juices in skillet.
7. Raise the heat to medium-high and bring the liquid to a boil. Boil 30 seconds just to evaporate the alcohol.
8. Pour immediately over pork and serve.

Reviews

[PanNan]

Delicious! The pork was tender and moist and the cognac/butter drippings were so good. I'll definitely make this recipe again.

[KissKiss]

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!

[Bergy]

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