Peppercorn Pork with Wine Sauce

Cooking Instructions

Slice the tenderloin open lengthwise being careful not to cut through to the other side. You want to split the meat into one large flat piece. Spread the mustard over both sides of the meat and rub in the pepper pressing gently so it adheres well. Cut the meat across into 4 even portions.

In a large skillet heat the oil over medium heat until hot. Put the tenderloin in the hot pan and cook turning once until an instant-read thermometer inserted in the thickest part registers 155 degrees F about 10 minutes total. Transfer the meat to a plate and tent with aluminum foil to keep it warm.

Add the broth and wine to the pan and cook over medium-high heat scraping up any browned bits that have stuck to the bottom. Continue to cook until the sauce has reduced to about 1/2 cup 8 to 10 minutes. Pour the sauce over the meat season with salt and serve.

Eating Well Tip:

The key to succulent lean pork is not overcooking it—that will make it tough and dry. Perfectly cooked pork loin and tenderloin shouldn’t be cooked beyond medium when it still has a slight blush in the center.