Peppercorn Pork With Wine Sauce Recipe

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Peppercorn Pork With Wine Sauce
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  1. Slice the tenderloin open lengthwise, being careful not to cut through to the other side.
  2. You want to split the meat into one large, flat piece.
  3. Spread the mustard over both sides of the meat and rub in the pepper, pressing gently so it adheres well.
  4. Cut the meat across into 4 even portions.
  5. In a large skillet, heat the oil over medium heat until hot.
  6. Put the tenderloin in the hot pan and cook, turning once, until an instant-read thermometer inserted in the thickest part reads 155°, about 10 minutes total.
  7. Transfer the meat to a plate and tent with foil to keep it warm.
  8. Add the broth and wine to the pan and cook over medium-high heat, scraping up any browned bits that are stuck to the bottom; continue to cook until the sauce has reduced to about 1/2 cup, 8-10 minutes.
  9. Pour the sauce over the meat, season with salt and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 223.86 Kcal (937 kJ)
Calories from fat 67.3 Kcal
% Daily Value*
Total Fat 7.48g 12%
Cholesterol 93.76mg 31%
Sodium 136.42mg 6%
Potassium 636.19mg 14%
Total Carbs 1.38g 0%
Sugars 0.37g 1%
Dietary Fiber 0.04g 0%
Protein 30.44g 61%
Vitamin C 0.1mg 0%
Iron 1.4mg 8%
Calcium 12.1mg 1%
Amount Per 100 g
Calories 107.66 Kcal (451 kJ)
Calories from fat 32.36 Kcal
% Daily Value*
Total Fat 3.6g 12%
Cholesterol 45.09mg 31%
Sodium 65.61mg 6%
Potassium 305.94mg 14%
Total Carbs 0.66g 0%
Sugars 0.18g 1%
Dietary Fiber 0.02g 0%
Protein 14.64g 61%
Iron 0.7mg 8%
Calcium 5.8mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.1
  • 5

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

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