Pork Au Poivre

This was super easy, especially since I had most of these ingredients in my pantry. Just had to stop by the supermarket and buy a pork tenderloin. This lasted for 2 meals for 2 people.

Preheat oven to 425 degrees.

Cut a 1 lb pork tenderloin down the middle, but not enough to split the tenderloin. Just enough so that you can lay the pork flat. Sprinkle each side with coarsely ground pepper (use however much you like). Heat a little olive oil over medium-high heat in a large ovenproof skillet that has a lid. Add pork and brown, around 2 minutes on each side. Put the lid on the skillet and stick the whole thing in the oven. Bake for around 12 minutes, or until the meat thermometer reads 160 degrees. Transfer to cutting board. This was the only picture I took while I was cooking, sometimes I forget about pictures!!


While the pork is in the oven, make your sauce. Bring 1/2 cup low sodium chicken broth, 1/2 dry red wine, 1 teaspoon dijon mustard, 1 teaspoon tomato paste and 1/4 teaspoon salt to a boil. Let cook for around 3 minutes.

And that is it! I served with cous cous with pine nuts and parmesan. This was super easy and made great leftovers.