1/4 Photos of 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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- 1Cut the pork into 3/4-inch thick slices to make about 16 slices.
- 2Heat 1 tablespoon of the butter and the oil in a nonstick skillet over medium heat.
- 3Rub pepper onto one side only of each pork slice to coat well. Use the amount you desire -- more pepper, more heat!
- 4Add 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.
- 5Remove to heated serving platter. Use additional butter with remaining pork slices.
- 6Turn heat to low and add the Cognac to the juices in skillet.
- 7Raise the heat to medium-high and bring the liquid to a boil. Boil 30 seconds just to evaporate the alcohol.
- 8Pour immediately over pork and serve.
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Nutritional Facts for Pork Au Poivre
Serving Size: 1 (183 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 280.8
- Calories from Fat 153
- Total Fat 17.1 g
- Saturated Fat 7.6 g
- Cholesterol 115.0 mg
- Sodium 150.0 mg
- Total Carbohydrate 1.1 g
- Dietary Fiber 0.4 g
- Sugars 0.0 g
- Protein 29.5 g