Pork Au Poivre Recipe

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Pork Au Poivre

Lynnda Cloutier

By
@eatygourmet

Another from "My Old Recipes"


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Ingredients

1/3 cup dijon mustard
2 tbsp oil
1 t. dried tarragon, crumbled
1 1/2 lbs. pork tenderloin, cut across grain into 1/2" thick slices
1/2 cup flour
1/4 cup cracked pepper
1/4 cup dry bread crumbs
3 tbsp oil

Directions Step-By-Step

1
Pork Au Poivre

1/3 cup Dijon mustard
2 T. oil
1 t. dried tarragon, crumbled
1 1/2 lbs. pork tenderloin, cut across grain into 1/2" thick slices
1/2 cup flour
1/4 cup cracked pepper
1/4 cup dry bread crumbs
3 T. oil

Mix mustard, 2 T. oil and tarragon and spread generously on both sides of
pork slices. Refrigerate at least 2 hours. Can be made 1 day ahead. Cover
pork loosely. Mix flour, pepper and bread crumbs on large plate. Dip pork
into mixture, coating generously on both sides. Heat 3 Tssp. oil in large
skillet over medium high heat. Add pork in batches, don't crowd; Cook until
no longer pink in center, about 4 minutes per side. Serves 4
Source: My Old Recipes

About this Recipe

Course/Dish: Pork