Pork au Poivre
- 1 pound pork tenderloin, trimmed 1 tablespoon coarsely ground black pepper 2 teaspoons olive oil Cooking spray 1/2 cup fat-free, less-sodium chicken broth 1/2 cup dry red wine 1 teaspoon Dijon mustard 1 teaspoon tomato paste 1/4 teaspoon salt
Preheat oven to 425°.
Slice the pork lengthwise, cutting to, but not through, the other side. Open halves, laying pork flat. Sprinkle each side of pork with 1 1/2 teaspoons pepper. Heat oil a large ovenproof skillet coated with cooking spray. Add pork; cook for 2 minutes on each side. Place the pan in oven, and bake at 425° for 12 minutes or until meat thermometer registers 160° (slightly pink). Remove pork from pan; keep warm.
Add broth and remaining ingredients to pan; stir well with a whisk. Bring to a boil over medium heat; cook until reduced to 1/2 cup (for about 3 minutes).