Peppercorn Pork With Wine Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice the tenderloin open lengthwise, being careful not to cut through to the other side.
  • You want to split the meat into one large, flat piece.
  • Spread the mustard over both sides of the meat and rub in the pepper, pressing gently so it adheres well.
  • Cut the meat across into 4 even portions.
  • In a large skillet, heat the oil over medium heat until hot.
  • Put the tenderloin in the hot pan and cook, turning once, until an instant-read thermometer inserted in the thickest part reads 155°, about 10 minutes total.
  • Transfer the meat to a plate and tent with foil to keep it warm.
  • Add the broth and wine to the pan and cook over medium-high heat, scraping up any browned bits that are stuck to the bottom; continue to cook until the sauce has reduced to about 1/2 cup, 8-10 minutes.
  • Pour the sauce over the meat, season with salt and serve.
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