I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.
I literally just ate this dish about 30 minutes ago, and I'm still basking in the glory of this dish. You must. make. this. pork.
This is hands down my very favorite CEiMB dish that I've made yet. It's simple, but the flavors are amazing. It's also so easy to make, with readily available ingredients, and takes about twenty minutes from start to finish. However, promise me that if you make it, you won't skip the sauce, you promise? It takes two ingredients, chicken broth and red wine, to basically change your life as you know it today. I poured a little on my mashed potatoes as well and well, pure heaven. I already can't wait to make this again, and as far as I know, there are no dinner plans tomorrow night...
1 1/4 pounds pork tenderloin 1 teaspoon Dijon mustard 1 tablespoon black peppercorns, coarsely ground or crushed 2 teaspoons olive oil 1/2 cup low-sodium chicken broth 1/2 cup dry red wine Salt
1. Slice tenderloin lengthwise, being careful not to cut through to other side. Split meat into 1 large, flat piece. Spread mustard over both sides of the meat and rub in the pepper, pressing gently so it adheres well. Cut meat crosswise into 4 even portions.
2. In large skillet, heat oil over medium flame. Put tenderloin in the pan and cook for about 10 minutes or until an instant-read thermometer registers 155 degrees F, 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 a half cup. Pour sauce over meat, season with salt, and serve.
Per Serving: 235cal, 10g fat, 30g prot, 0g fiber
Points per Serving: 6
I'm going to be absent for about a week. Glenn has family coming in Saturday for Spring Break baby! So we will soaking up our free time with family as much as possible. Have a wonderful week and I'll look forward to catching up with you all soon!!