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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
How To Make pork au poivre
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Step 1Pork 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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Pork
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