Pork Au Poivre

[LynnSC]

I hope this isn't a repeat of another thread. I did a search and didn't find another one. So here goes, this recipe is DELICIOUS. My husband loved it also. The meat was tender and tasty. The sauce really set it off.

I made the creamed spinach and boiled red potatoes also mentioned on the page. The "Game Plan" really helped with organizing everything. It did take me longer than the 27 minutes to prepare all three dishes but it was done within an hour. The only thing I did extra was to add salt to the spinach and potatoes. I love salt !

[luv2cook]

Hi, Lynn, how you be? I am making that for dinner on Wed. Glad to know it's good. Very nice meeting ya in B'ham

[SoCal]

Made this last night and I have to agree - very tasty and easy! I also made steamed new potatoes with parsley and steamed green beans. I'll be making this again for sure. Now all I have to do is to figure out what to do with the rest of the tomato paste!

[KathySC]

Glad to hear that this recipe was good, Lynn. I am planning to try it later in the week.
I made a recipe from the CL 5 ingred 15 minute book, Grilled Caribbean Chicken and it was pretty good and very quick.
SoCal-I always freeze my leftover tomato paste in tablespoon size for later use.

[suziking]

I made this too last week. It was delicious and easy to make!

Suzi

[SoCal]

I was wondering about freezing the tomato paste KathySC. Thanks for the tip!

[WeekendCook]

KathySC and SoCal, I have a few "blobs" of tomato paste in my freezer left over from making this recipe. It does come in handy! I made this recipe and we loved it. I had some marinated pork tenderloins that I bought on sale, already had peppercorns added. So I didn't add any pepper as the recipe specified, just proceded with splitting it open, browning in a pan, placing it in the oven and then making the sauce.

[Searcher]

We also had this recipe last night. I, too, fixed the parsley'd potatoes and we had steamed carrots. We enjoyed this quite a bit and dh asked that this one be put on the repeat list.

I seem to have so many recipes lately that call for just a tablespoons or so of tomato paste I've been buying the paste in tubes and keeping it in the fridge. I love the sun-dried tomato paste in tubes. Yum

[ElinorC]

Here's some other reviews:
http://www.cookinglight.com/bbs/Forum1/HTML/007607.html

[doggerham]

I'll add my .02. Had this the other night, and it was yummy - especially with all the fine Penzey's black tellicherry pepper I put on it. I did it in my grill pan, which goes on top of the stove and in the oven -- we like grill marks! Making the sauce was a little challenging, but I persevered cause I didn't want to lose the little browned bits.

I served it with the cucumber salad from the article on veggie growers, which was also good, but required way too much work to drain the cukes. I'd make it again, but skip that part I think. We also had your basic egg noodles for our starchy side.

Amy

[LynnSC]

Originally posted by SoCal:
Now all I have to do is to figure out what to do with the rest of the tomato paste![/B]

I froze the remainder of my paste in a ziplock bag. I figure I will use it in the next couple of weeks. I think it is ok to freeze it?

[luv2cook]

I made this tonight. i was trying to get on the board and reread posts to see what everyone served with it. Since I couldn't I made creamed spinach/onion and I used red potatos and seasoned them with this light "powder" I got from Penzy's. Yum! The sauce took longer to cook than 3 min. I did 5 and it still needed another 4 to cook off the red wine. I also added some herbs de provence to the seasoning on the tenderloin...

I'd serve this to company.