Review: Pork au Poivre June 01

[ElinorC]

This recipe is out of this world! The pork is very tender and the sauce is delicious. DH gave it a 9 (he never gives anything a 10)and asked that it be repeated. I served it with Parmigiana Potatoes and green beans and it was a meal that i would serve to company.

(I used the packaged pepper marinated pork so I didn't add any other pepper.)

Here's the recipe in case you haven't gotten the June issue:


* Exported from MasterCook *

Pork au Poivre

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pork & Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 pound pork tenderloin -- trimmed
1 tablespoon coarsely ground pepper
2 teaspoons olive oil
cooking spray
1/2 cup chicken broth
1/2 cup dry red wine
1 teaspoon Dijon mustard
1 teaspoon tomato paste
1/4 teaspoon salt

1. Preheat oven to 425º.

2. 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 in 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 425º for 12 minutes or until meat thermometer registers 160º (slightly pink). Remove pork from pan, keep warm.

3. 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).

Note: Excellent with Potatoes Parmigiana and green beans.

Yield: 4 servings (serving size: 3 ounces pork and 2 tablespoons sauce).


Ratings : Excellent Keeper 8
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 143 Calories; 6g Fat (38.3% calories from fat); 18g Protein; 2g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 371mg Sodium. Exchanges: 0 Grain(Starch); 7 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

[valchemist]

Thanks for the review. And that was so nice of you to post the recipe. It really helps for those of us who have yet to receive our june issue. another review of this recipe can be found here:
http://www.cookinglight.com/bbs/Forum1/HTML/007632.html

Valerie

[Mamasue]

ElinorC,

This does sound great and my DH would love this too. Can't wait to see my June issue....maybe today and hopefully before the holiday weekend. I noticed that you have a rating system with your MC that you created. Would you mind sharing how you have your ratings listed? Do you start at number one and go to ten? Thanks http://www.cookinglight.com/bbs/smile.gif

[ElinorC]

MamaSue,
I have several rating categories - Excellent Keeper, Very Good, etc and then you can assign a sliding number scale within those categories. All of this is done in the Recipe Edit Mode on the More Info Tab. There's probably another place you can do this but this is the way I usually assign them.

[56grapeape]

lol, i just gave my review of this in my blackberry lemon pudding cake post below!

i thought it was alright. dh didnt know if it was chicken or pork, or what ever, when he told our dd to eat it! lol

rachelle ~:0)

[Wendy w]

ElinorC, Thanks for posting this. I really like your rating system too!

[Mamasue]

Thank you ElinorC! I noticed that there was a rating system in MC but never used this function. I am going to set it up and from this day forward I will start rating my recipes this way and then when time allows I will little by little start editing the thousands that I have starting with Cooking Light. Thanks again! http://www.cookinglight.com/bbs/smile.gif

[CHRIST1NE]

ElinorC, I'm curious about your recipe for the Potatoes Parmigiana could you please post it?? I'm always looking for a good potato recipe. Thanks.

[SusanL]

I found Elinor's recipe, and am dying to try it... in case Christine was in need of it before you post...
How did I miss this one????
Potatoes Parmigiana

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Potatoes Side Dish
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 1/2 cups water
1/2 teaspoon salt
1 each chicken broth, packet
2 teaspoons Tabasco sauce
4 small baking potatoes -- peeled, sliced
2 medium green onions -- sliced
1/2 teaspoon salt
1/2 cup Parmesan cheese -- divided

1. Heat oven to 400 degrees. Heat water, salt, chicken broth packet and Tabasco to boiling in an ovenproof 12 inch skillet or casserole dish over high heat. When water has been boiling about a minute, stir well to dissolve chicken powder. Add the sliced potatoes, green onions, salt and 1/4 cup of the grated parmesan cheese. Toss to mix well. Level the mixture and transfer the skillet to the preheated oven. Bake, uncovered, for 25-30 minutes at 400 degrees until potatoes are tender.

2. Remove from oven, increase heat to broil. Sprinkle remaining cheese over potatoes; return skillet to oven and broil about 3 minutes or until potatoes are golden.

Yield: 4 servings.


Per Serving (excluding unknown items): 199 Calories; 3g Fat (15.4% calories from fat); 8g Protein; 34g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 1116mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat.

[CHRIST1NE]

SusanL Thanks so much for osting the recipe. I should have thought to do a search. I don't know how I missed that one either - must be another case of so many threads/so little time. Thanks again!

[Donna P]

I made the potatoes parmigiana last night (used chicken broth instead of the water and powder). They were excellent. I paired it with the bbq salmon from may and the green beans balsamic from cl complete. What a fantastic meal! Thanks for the post.

[Donna P]

I made the Pork au Poivre. I used pork loin since my store did not have a tenderloin. I cooked it in a cast iron skillet. It was delicious. The sauce was wonderful. I served it with the suggested spinach - the store did not have the herb flavored cheese spread so I used a chunk of cream cheese, some fresh garlic and a sprinkle of Italian Herbs. I also served parslied potatoes - cooked cubes of potatoes, drained, added a little butter and a generous amount of fresh parsley. A great meal.