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.