Pork Au Poivre Recipe
Ingredients
1/4 cup dry mustard, mixed with water
2 Tbsp. vegetable oil
1 tsp. dried tarragon, crumbled
1 1/2 lb. pork tenderloin, cut across grain into 1/2 inch thick slices
1/2 cup all-purpose flour
1/4 cup cracked pepper
1/4 cup dry bread crumbs
3 Tbsp. vegetable oil
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.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
