Get ready to savor the delightful flavors of Pork au Poivre, a classic French dish that's all about succulent pork medallions coated in a tasty crust of cracked peppercorns. The heat of the pepper perfectly complements the tender meat, creating a mouthwatering experience that's hard to resist. With a velvety pan sauce to tie it all together, this dish showcases the beauty of simple ingredients coming together in a truly delicious way.
What is great about Pork au Poivre?
Pork au Poivre features usually a tenderloin or loin, covered in a crust of ground black pepper. The pepper adds a pungent and spicy taste that complements the natural richness of the pork.
Despite its fancy-sounding name, Pork au Poivre is relatively easy to prepare. It involves seasoning the pork with salt and pepper, searing it in a pan, and then creating a flavorful sauce using the pan drippings, brandy, and cream or stock.
While traditionally made with pork, the "au Poivre" (meaning "with pepper" in French) technique can be applied to other proteins like beef or chicken. This versatility allows you to experiment with different meats, catering to your preferences or dietary needs.
Pork au Poivre is a classic French dish, showcasing the timeless culinary techniques and flavors of French cuisine. Preparing this dish can provide you with a connection to the rich culinary heritage of France.
Tips
Sear the pork until the pepper crust forms a golden-brown color. This step not only adds flavor but also helps to lock in the juices, keeping the meat tender and moist.
After cooking the pork, let it rest for a few minutes before slicing. This allows the juices to redistribute within the meat, resulting in a juicier and more flavorful dish.
Prepare the sauce with pan drippings: The pan drippings after searing the pork are packed with flavor. Use them!
Pork au Poivre
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 4 Servings
Ingredients:
Calorie controlled cooking spray - 4 spray(s)
Pork Tenderloin, raw 600 g, fat trimmed and cut into 8
Onion(s) - 1 large, thinly sliced
Celery, Raw - 2 stick(s), finely diced
Garlic - 3 clove(s), crushed
Paprika - 1 tablespoons, level, smoked
Fennel Seeds - 1 teaspoons, level
Chicken stock cube(s) - ½ cube(s), to make 175ml stock
Rosemary, Fresh - 2 sprig(s), leaves picked
Cherry Tomatoes - 12 individual
Directions:
Mist a large pan with cooking spray and set over a medium-high heat. In batches, sear the pork for 2 minutes on each side. Remove from the pan and set aside.
Add the onion, celery and garlic to the pan and cook for 6 8 minutes until soft. If the mixture starts to stick, add a splash of water to the pan.
Stir in the paprika and fennel seeds, cook for 1 minute, then add the butterbeans, stock and rosemary. Bring to a boil then reduce the heat to low. Return the pork to the pan, add the tomatoes, then cover and simmer for 10 minutes. Remove the lid and continue to simmer for 5 minutes or until the pork is tender and the stew thickened.
Suggested Pairing
Serve with a bark red blend, such as a rich 2015 Quinta do Vallado Douro.
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