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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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