Pork Au Poivre
|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.
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