Pork au Poivre

Ingredients

• 1 tablespoon peppercorns black crushed
• 1 teaspoon dijon mustard 
• 0.5 cup cooking wine dry red
• 0.5 cup chicken broth low-sodium
• 2 teaspoons olive oil 
• 1.3 pounds pork tenderloin 
• 4 servings salt 

Equipment

• frying pan
• kitchen thermometer
• aluminum foil

Directions

1. Watch how to make this recipe.
2. Slice tenderloin lengthwise, being careful not to cut through to other side. Split meat into 1 large, flat piece.
3. Spread mustard over both sides of the meat and rub in the pepper, pressing gently so it adheres well.
4. Cut meat crosswise into 4 even portions.
5. In large skillet, heat oil over medium flame. Put tenderloin in the pan and cook for about 10 minutes or until an instant-read thermometer registers 155 degrees F, turning once.
6. Transfer meat to a plate and tent with foil to keep it warm.
7. Add chicken broth and wine to pan and cook over medium-high heat, scraping up any bits that have stuck to the pan. Continue to cook for 8 to 10 minutes or until sauce is reduced to about a half cup.
8. Pour sauce over meat, season with salt, and serve.