Au poivre is a French term that simply means with Pepper. Traditionally filet mignon is used and the meat is smothered in cracked black pepper prior to cooking. Tonight I used Pork filet instead. I created this dish last November when I was left with black grapes after a French Party I chaired for our French Victorian Christmas theme. Soirèe Française Èlègante left me with Grapes galore. The au poivre just enhanced the flavor of the rich grapes and the elegance of the french inspired dish. When I made this before, I used a Bordeaux. This time I used a Cabernet Sauvignon that my step daughter made, I thought it was rather good when it peaked.
Pork Tenderloin au Poivre
1 pork tenderloin
1 ½ Tbs coarse crushed black peppercorns
1 Tbs olive oil
2 tsp kosher salt
Clean the tenderloin of the white connective tissue that is attached to the one side. Using a sharp knife, make an incision at the narrow part of the connective tissue and lift slightly. Sliding the knife under incision and holding parallel to connective tissue cut tissue away using the tissue as your guide, (this may take one or two runs). Season pork tenderloin liberally with salt and crushed peppercorns. Heat skillet on medium high add olive oil. Place tenderloin in skillet and cook tenderloin turning a quarter turn every 3 to minutes for about 20 minutes. This will ensure pork cooks evenly while leaving the inside a perfect medium. After cooking remove tenderloin from pan and allow to rest for 10 minutes.
Black Grape, Tarragon & Red Wine Compote
2 Tbs butter
1 lg onion diced
3 cloves of garlic chopped
2 1/2 cups black grapes whole
1 Tbs fresh squeezed lemon juice
1 Tbs fresh parsley chopped
1 Tbs fresh tarragon chopped
1/2 cup Cabernet Sauvignon
In a separate skillet, melt butter on medium heat and sauté onion and garlic until tender. Add grapes and cook for about 10 minutes.
Next add red wine, lemon juice and fresh herbs. Cook an additional 10 minutes and serve with sliced pork.