Pork Au Poivre

Pork Au Poivre Recipe

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Lynnda Cloutier

By
@eatygourmet

Another from "My Old Recipes"

Rating:

★★★★★ 1 vote

Comments:

Ingredients

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  • ·
    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

How to Make Pork Au Poivre

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

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About Pork Au Poivre

Course/Dish: Pork




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