Pork Au Poivre With Vidalia Onions Recipes

PORK AU POIVRE

Steps:

• Cut the pork into 3/4-inch thick slices to make about 16 slices.
• Heat 1 tablespoon of the butter and the oil in a nonstick skillet over medium heat.
• Rub pepper onto one side only of each pork slice to coat well. Use the amount you desire -- more pepper, more heat!
• Add meat to skillet, working in batches, pepper side down first, then cook turning once until just cooked through, about 5 minutes on each side. If you overcook, the pork will be dry.
• Remove to heated serving platter. Use additional butter with remaining pork slices.
• Turn heat to low and add the Cognac to the juices in skillet.
• Raise the heat to medium-high and bring the liquid to a boil. Boil 30 seconds just to evaporate the alcohol.
• Pour immediately over pork and serve.

PORK AU POIVRE

Steps:

• Slice tenderloin lengthwise, being careful not to cut through to other side. Split meat into 1 large, flat piece. Spread mustard over both sides of the meat and rub in the pepper, pressing gently so it adheres well. Cut meat crosswise into 4 even portions.
• 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. Transfer meat to a plate and tent with foil to keep it warm. 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. Pour sauce over meat, season with salt, and serve.