Serve this Pork au Poivre with Vidalia Onions for a scrumptious entrée. Experience the rich, succulent flavor of Pork au Poivre with Vidalia Onions today.
What You Need
Original recipe yields 4 servings
1 pork tenderloin (1 lb.)
1-1/2 tsp. coarsely ground black pepper
2 Tbsp. butter, divided
1 Vidalia onion, cut lengthwise in half, then crosswise into thin slices
1/2 cup fat-free reduced-sodium beef broth
1/4 cup KRAFT Balsamic Vinaigrette Dressing
2 tsp. GREY POUPON Dijon Mustard
1 Tbsp. chopped fresh parsley
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Let's Make It
Heat oven to 400ºF.
Sprinkle meat with pepper; press gently into meat to secure. Cook in large nonstick skillet on medium-high heat 6 to 7 min. or until evenly browned, turning occasionally. Transfer meat to rimmed baking sheet sprayed with cooking spray.
Bake 13 to 16 min. or until done (145ºF). Meanwhile, melt 1 Tbsp. butter in same skillet on medium-low heat. Add onions; cook 10 min. or until tender, stirring occasionally. Add broth, dressing and mustard; mix well. Simmer 8 min. or until slightly thickened. Remove from heat. Add remaining butter; stir until melted.
Remove meat from oven. Cover with foil; let stand 3 min. Sprinkle with parsley; cut into thin slices. Serve topped with sauce.
How to Cook the Pork Tenderloin Evenly
Fold narrow end of pork tenderloin over and tie with butcher's twine to secure. Cut twine off cooked meat before serving.
For a lighter-colored sauce, prepare using chicken broth.
If you haven't tried one of the varieties of sweet onions--Vidalia, Maui, Texas Sweet or Walla Walla--you don't know what you're missing. Mild, juicy and super sweet, these onions are delicious when used either raw or cooked.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.