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Pork Au Poivre Recipe

Pork Au Poivre

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (96)

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Average Rating:

Total Reviews: 96

Showing 21-30 of 96

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  • on October 16, 2007

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    This recipe is so easy to make. Takes only minutes and my family loves it.

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  • on August 06, 2007

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    The mustard and pepper blend to make this easy, healthy dish a real winner.

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  • on July 08, 2007

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    Easy and delicious!

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  • on June 29, 2007

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    I opted to not slice my tenderloin as I perfer pork a little pink. I cooked it as directed and removed from the pan when the center was 135 degrees -- then tented the pork with foil. Into the pan I added 1/2 to 3/4 cup each of pearl onions and sliced mushrooms allowing them to saute for a few minutes and then added the wine and homemade chicken stock, cooking until it reduced. Served over rice, I have had rave reviews for this recipe from guests on two occasions. Definitely a keeper!

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  • on June 11, 2007

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    Great recipe! I love using the Au Poivre sauce on steak too.

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  • on May 29, 2007

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    This was very quick and easy and tasted gourmet. Thanks Ellie!

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  • on May 21, 2007

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    I have made pork tenderloin several different ways. When I prepared it this way my boyfriend wouldn't stop raving. He has requested this dish many times now. Thank you!

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  • on April 22, 2007

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    too spicey but bland at the same time. Will not make again.

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  • on April 15, 2007

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    this was very tasty, good reviews all around

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  • on April 04, 2007

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    This was easy (easier when purchasing already cut up pork. I have made this many times and my family loves it..

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Nutrition Facts

Nutritional Analysis
per Serving
 
Calories:
235
 
Total fat:
10 grams
 
Saturated fat:
3 grams
 
Protein:
30 grams
 
Carbohydrates:
2 grams
 
Fiber:
0
 
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