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Pork Au Poivre

Gourmet.station's picture
  Dry mustard 1⁄4 Cup (4 tbs), mixed with water
  Water 2 Tablespoon (For Mixing Dry Mustard)
  Vegetable oil 2 Tablespoon
  Dried tarragon 1 Teaspoon, crumbled
  Pork tenderloin 1 1⁄2 Pound, cut across grain into 1/2 inch thick slices
  All purpose flour 1⁄2 Cup (8 tbs)
  Cracked pepper 1⁄4 Cup (4 tbs)
  Dry bread crumbs 1⁄4 Cup (4 tbs)
  Vegetable oil 3 Tablespoon

Combine mustard mixed with water, 2 tablespoons oil and tarragon.
Spread generously on both sides of pork slices.
Refrigerate at least 2 hours.
Combine flour, pepper and bread crumbs on large plate.
Dip pork into mixture, coating generously on both sides.
Heat 3 tablespoons oil in heavy large skillet over medium high heat.
Add pork in batches (do not crowd) and cook until no longer pink in center.
About 4 minutes per side.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1907 Calories from Fat 901

% Daily Value*

Total Fat 106 g163%

Saturated Fat 18.4 g92%

Trans Fat 0.2 g

Cholesterol 442.3 mg147.4%

Sodium 462.2 mg19.3%

Total Carbohydrates 79 g26.5%

Dietary Fiber 10.7 g42.8%

Sugars 1.1 g

Protein 156 g312.7%

Vitamin A 6.1% Vitamin C 14.5%

Calcium 27.7% Iron 115.9%

*Based on a 2000 Calorie diet

Pork Au Poivre Recipe