PORK AU POIVRE
Steps:
- 1. 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. 2. In large skillet, heat oil over medium flame. Put tenderloin in the pan and cook for about 10 minutes, turning once. 3. Transfer meat to a plate and tent with foil to keep it warm. 4. 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.
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