Pork Au Poivre Recipe
Ingredients
| 1/4 cup dry mustard, mixed with water | ||
| Vegetable oil | 2 Tablespoon | |
| Dried tarragon | 1 Teaspoon, crumbled | |
| 1 1/2 lb. pork tenderloin, cut across grain into 1/2 inch thick slices | ||
| All purpose flour | 1/2 Cup (16 tbs) | |
| Cracked pepper | 1/4 Cup (16 tbs) | |
| Dry bread crumbs | 1/4 Cup (16 tbs) | |
| Vegetable oil | 3 Tablespoon | |
Directions
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.
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.
Chef
