By Charmie777 on June 16, 2006
Photo by PanNan
Photo by PanNan
"Poivre means "pepper" in French. This is a quick version of Steak au Poivre that uses pork tenderloin. From Desperation Dinners!"
Serving Size: 1 (183 g)
Servings Per Recipe: 4
"Delicious! The pork was tender and moist and the cognac/butter drippings were so good. I'll definitely make this recipe again."
"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!"
"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"
"I halved the recipe and used two 1 1/2 inch thick pork chops instead of pork tenderloins. Overall this is a fantastically easy and tasty recipe. I pressed the cracked peppercorns into one side of the chops (and I used about 3 Tbls instead of a 1/2 Tbl!) and then seared the chops two minutes on each side before finishing in the oven. For the sauce, I added another Tbl of butter and 1 Tbl of brandy. It was delicious and very rich. I had planned to serve it with potatoes but we decided that would be far too rich. A very classy update on the French classic!"
"Great easy and tasty weekend night supper. I served this with the cousous salad I made and really enjoyed it. Funny how sometimes the simplest things are the best."