Peppercorn Pork With Wine Sauce
- Ready In:
- 1 1⁄4 lbs pork tenderloin, trimmed of all visible fat and silverskin
- 1 teaspoon Dijon mustard (I'd probably use more)
- 1 tablespoon black peppercorns, coarsely ground (or crushed)
- 2 teaspoons olive oil
- 1⁄2 cup low sodium chicken broth
- 1⁄2 cup dry red wine or 1/2 cup dry white wine
- 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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