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Recipe of the Week - Pork Tenderloins au Poivre

Posted by on Jun. 2, 2014 at 2:38 PM
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From The Other White Meat Collection at

Pork Tenderloin au Poivre

Pork Tenderloin au Poivre

Sometimes when you cook something ” on the fly” you get it right.  The other day we had an out of town visitor, who is also a cooking buddy from 30 years ago, here for the weekend.  I planned to have raviolis in vodka sauce for dinner but found some pork tenderloins at the market that screamed “Cook Me”.  I decided to try a beef recipe of mine with the pork, au poivre means with pepper (cracked that is).  I knew it would be good but not as good as it turned out.  The peppery, not too tart sauce was the perfect accompaniment to the perfectly cooked pork.

I served this with mashed Yukon gold potatoes and a chopped salad.

Pork Tenderloin au Poivre

Recipe Summary
Complexity: Easy
Serves: 4
Category: The Other Meat Entrée
Meal: other (General)
2 lb pork tenderloin
1 tsp salt, kosher
1 tsp pepper, fresh cracked
1 Tb oil, olive
2 Tb water
0.5 medium lemon, juice of
3 Tb Worcestershire sauce
3 Tb butter, salted

Have the pork tenderloin at room temperature. Cut into 3 inch filets, push each filet into a 2 inch round and tie with butcher string. Push the salt and pepper into both sides of the filet. Put oil in a heavy sauté pan; heat on high until very hot. Cook filets for 5 minutes on one side, turn and cook for 5 minutes on the second side. Place in a pre-heated oven ( 350) for 10 minutes (internal temp of 155). Remove pan from oven; remove filets to a platter. Put water in the pan to cool it, then add the lemon and the Worcestershire sauce. Add the butter and swirl the pan to incorporate the butter. Return filets to the pan for 1 minute. Plate and pour pan gravy over filets.

Shown here with jumbo crescent raisins plumped in white wine.

Serve with mashed potatoes and salad.

The Steak au Poirve along with many more great recipes are over at  Come over and give us a try.

by on Jun. 2, 2014 at 2:38 PM
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