Best Pork Au Poivre With Vidalia Onions Recipes

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PORK AU POIVRE



Pork Au Poivre image

Provided by Ellie Krieger

Categories     main-dish

Time 25m

Yield 4 servings (1 serving is 4 ounces)

Number Of Ingredients 7

1 1/4 pounds pork tenderloin
1 teaspoon Dijon mustard
1 tablespoon black peppercorns, coarsely ground or crushed
2 teaspoons olive oil
1/2 cup low-sodium chicken broth
1/2 cup dry red wine
Salt

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.

PORK AU POIVRE



Pork Au Poivre image

Poivre means "pepper" in French. This is a quick version of Steak au Poivre that uses pork tenderloin. From Desperation Dinners!

Provided by Charmie777

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/4 lbs pork tenderloin
3 tablespoons butter
1 tablespoon vegetable oil
1 tablespoon fresh coarse ground black pepper (or more!!)
2 tablespoons brandy or 2 tablespoons whiskey

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.

Nutrition Facts : Calories 280.8, Fat 17.1, SaturatedFat 7.6, Cholesterol 115, Sodium 150.1, Carbohydrate 1.1, Fiber 0.4, Protein 29.5

GRILLED PORK CHOPS WITH VIDALIA ONIONS



Grilled Pork Chops With Vidalia Onions image

Provided by Florence Fabricant

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

3 large cloves garlic, grated
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
2 teaspoons dark brown sugar
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
4 tablespoons grapeseed oil
Salt
4 center-cut pork chops, about 1 1/4 inches thick
8 whole bay leaves
2 large Vidalia onions

Steps:

  • Combine garlic, vinegar, Worcestershire sauce, sugar, cumin, pepper, 2 tablespoons grapeseed oil and 1/4 teaspoon salt, or more, to taste, in a bowl large enough to hold chops. Add chops, turn to coat thoroughly, then transfer chops and marinade to a heavy zip-lock bag. Slip bay leaves between and around chops. Seal bag, forcing out air pockets. Refrigerate 6 to 8 hours, turning from time to time.
  • Light a hot fire about 6 inches from cooking grate.
  • Peel onions, and cut each horizontally in 3 thick slices. Thread slices on skewers. Brush with remaining oil. When coals are gray, place onions on grill. Turn after 10 minutes.
  • Remove chops from marinade. Place on grill with a bay leaf on each side of each chop. Brush chops and onions with some remaining marinade. Grill chops and onions, turning a few times and brushing with marinade, until chops are medium to medium-well done, about 150 degrees on an instant-read thermometer. Onions should be seared and tender.
  • Remove onions from skewers. Separate into rings, and tangle over the bottom of a warm platter. Place chops on onions, with a bay leaf on each chop.

Nutrition Facts : @context http, Calories 552, UnsaturatedFat 21 grams, Carbohydrate 21 grams, Fat 32 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 7 grams, Sodium 1047 milligrams, Sugar 13 grams, TransFat 0 grams

ROASTED SWEET VIDALIA PORK LOIN



Roasted Sweet Vidalia Pork Loin image

Provided by Trisha Yearwood

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 13

One 3-pound center-cut pork loin
Kosher salt and freshly cracked black pepper
3 tablespoons olive oil
3 Vidalia onions, sliced into thin half-moons
1 apple, sliced thick
1 teaspoon caraway seeds
1 teaspoon dried thyme
4 cloves garlic
3/4 cup chicken stock
1/2 cup hard apple cider
1 tablespoon Dijon mustard
1 tablespoon unsalted butter
1/4 cup fresh flat-leaf parsley, chopped

Steps:

  • Preheat the oven to 375 degrees F.
  • Generously sprinkle all sides of the pork loin with salt and pepper. Place a braiser or shallow Dutch oven over medium-high heat. Add 2 tablespoons of the oil and heat until shimmering. Carefully put the pork in the pan. Sear until deeply golden on all sides, 1 to 2 minutes per side. Remove from the pan.
  • Put the onions and apple in a large mixing bowl. Add the caraway seeds, dried thyme, remaining 1 tablespoon oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat. Transfer the mixture to the bottom of the braiser and nestle in the garlic cloves. Pour in 1/4 cup of the chicken stock and place the pork back on top.
  • Roast until the pork reaches an internal temperature of 145 degrees F, about 30 minutes. Transfer the pork to a cutting board to rest while you make a pan sauce. Remove the apple and onion mixture to a platter
  • Return the braiser to the stove over medium-high heat. Pour in the hard cider and remaining 1/2 cup chicken stock. Cook, scraping with a spatula to remove any brown bits from the bottom of the pan. Whisk in the mustard. Allow the sauce to simmer until reduced slightly, a couple of minutes. Add the butter, whisking until melted. Cook just until the sauce is shiny and slightly thickened, about 5 minutes. Taste and season with more salt and pepper if needed.
  • Slice the pork and arrange the slices over the onion and apple mixture. Top with sauce and chopped parsley.

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