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  1. Pork au Poivre with Vidalia Onions

Pork au Poivre with Vidalia Onions

00:35:00 4 servings, 1/4 recipe (168 g) each
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4 servings, 1/4 recipe (168 g) each

Pork au Poivre with Vidalia Onions - don't let the fancy name fool you! Pork tenderloin doesn't get any tastier or easier than this.

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Make It

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  • Heat oven to 400ºF.
  • Sprinkle meat with pepper; press gently into meat to secure. Cook in large nonstick skillet on medium-high heat 6 to 7 min. or until evenly browned, turning occasionally. Transfer meat to rimmed baking sheet sprayed with cooking spray.
  • Bake 16 to 18 min. or until done (160ºF). Meanwhile, melt 1 Tbsp. butter in same skillet on medium-low heat. Add onions; cook 10 min. or until tender, stirring occasionally. Add broth, dressing and mustard; mix well. Simmer 8 min. or until slightly thickened, stirring occasionally. Remove from heat. Add remaining butter; stir until melted.
  • Sprinkle meat with parsley; cut into thin slices. Serve topped with sauce.

How to Cook the Pork Tenderloin Evenly

Fold narrow end of uncooked pork tenderloin under meat, then tie with butcher's twine to secure. Bake as directed. Cut twine off cooked meat before serving.


For a lighter-coloured sauce, prepare using 25%-less-sodium chicken broth.


  • 4 servings, 1/4 recipe (168 g) each

Nutritional Information

Serving Size 4 servings, 1/4 recipe (168 g) each
Calories 240
% Daily Value
Total fat 13g
Saturated fat 5g
Cholesterol 75mg
Sodium 390mg
Carbohydrate 7g
Dietary fibre 1g
Sugars 3g
Protein 23g
Vitamin A 8 %DV
Vitamin C 8 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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