Best Pork Medallions Au Poivre Recipes

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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

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 CHOPS AU POIVRE



Pork Chops au Poivre image

Categories     Dairy     Pork     Quick & Easy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 6

1 tablespoon black peppercorns
4 (1/2-inch-thick) rib pork chops (bone in)
1 teaspoon salt
2 tablespoons vegetable oil
1/4 cup medium-dry or cream Sherry
1/3 cup heavy cream

Steps:

  • Coarsely crush peppercorns by gently pounding once or twice with a heavy skillet. Pat chops dry and sprinkle both sides evenly with salt and peppercorns, pressing to help them adhere.
  • Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook 2 chops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer to a plate and wipe out skillet. Cook remaining 2 chops in remaining tablespoon oil in same manner, transferring to plate. (Do not wipe out skillet after second batch.)
  • Add Sherry to skillet and boil, scraping up any brown bits, until reduced by half, about 1 minute. Add cream and any meat juices accumulated on plate, then boil, stirring occasionally, until slightly thickened, about 2 minutes. Season sauce with salt and serve over chops.

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