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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This pork au poivre is a wonderful french-style dish topped with a pan sauce that is a little lighter than traditional varieties which use butter or cream. Ingredients:
1 pound pork tenderloin, trimmed |
1 tablespoon coarsely ground black pepper |
2 teaspoons olive oil |
cooking spray |
1/2 cup fat-free, less-sodium chicken broth |
1/2 cup dry red wine |
1 teaspoon dijon mustard |
1 teaspoon tomato paste |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 425°.
2. Slice the pork lengthwise, cutting to, but not through, the other side. Open halves, laying pork flat. Sprinkle each side of pork with 1 1/2 teaspoons pepper. Heat oil a large ovenproof skillet coated with cooking spray. Add pork; cook for 2 minutes on each side. Place the pan in oven, and bake at 425° for 12 minutes or until meat thermometer registers 160° (slightly pink). Remove pork from pan; keep warm.
3. Add broth and remaining ingredients to pan; stir well with a whisk. Bring to a boil over medium heat; cook until reduced to 1/2 cup (for about 3 minutes).
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