Pork Tenderloin with Red Wine Reduction

Recipe By :Cooking Light June 2001
Serving Size : 4
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
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1 1/4 Pounds Pork Tenderloin
1 Teaspoon Dijon Mustard
1 Tablespoon Black Peppercorns -- coarsely chopped or crushed
2 Teaspoons Olive Oil
1/2 Cup Low Sodium Chicken Broth
Salt -- to taste
1/2 Cup Dry Red Wine


Slice tenderloin lengthwise, being careful not to cut through to other side. Split meat into one large, flat piece. Spread mustard over both sides of the meat and rub in pepper, pressing gently so it adheres well.
Cut meat crosswise into 4 even portions. In large skillet, heat oil over medium flame. Put tenderloin in the pan and cook for about 10 minutes or until meat thermometer reads 155 degrees, turning once.

Transfer meat to a plate and tent with foil to keep it warm. Add chicken broth and wine to pan and cook over medium-high heat, scraping up any bits that have stuck to the pan. Continue to cook for 8 to 10 minutes or until sauce is reduced to about � cup. Pour sauce over meat, season with salt, and serve