1/2 Photos of Pork Au Poivre
Recently scored a few pork tenderloins, hard to come by in my neighborhood, and found this recipe in Cooking Light. I have modified the cooking instructions to my preferred technique for perfect pork tenderloin. The results are delicious and pair exceptionally well with mashed or whipped potatoes. Pure comfort food.
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Units: US | Metric
- 1Preheat oven to 425°.
- 2Heat a cast iron skillet over medium high heat.
- 3While skillet is heating coat the exterior of the loin with the black pepper. Place olive oil in pan and add the pork and cook for 5-6 minutes, turning so that all sides of the meat are seared. You should hear some sizzling.
- 4Place the semi-cooked meat and skillet into the pre-heated oven, and bake for 12-16 minutes or until meat thermometer registers 155 degrees (slightly pink). Remove pork from pan and cover with foil and let it rest for 8-10 minutes. (In that time the meat will reach 160 degrees.
- 5Add broth and remaining ingredients to the cast iron skillet stirring well to scrape the peppery bits into the sauce. Bring to a boil over medium heat, cook until reduced to 1/2 cup (for about 5-8 minutes).
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Nutritional Facts for Pork Au Poivre
Serving Size: 1 (151 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 205.8
- Calories from Fat 76
- Total Fat 8.5 g
- Saturated Fat 2.4 g
- Cholesterol 74.8 mg
- Sodium 241.4 mg
- Total Carbohydrate 2.2 g
- Dietary Fiber 0.5 g
- Sugars 0.4 g
- Protein 23.6 g
The following items or measurements are not included:
reduced-sodium fat-free chicken broth