Pork au Poivre with Vidalia Onions Recipe

Name: Pork au Poivre with Vidalia Onions
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings, 1/4 recipe (168 g) each
Ingredients: 1 pork tenderloin (1 lb./450 g); 1-1/2 tsp. coarsely ground black pepper; 2 Tbsp. butter, divided; 1 Vidalia onion, cut lengthwise in half, then crosswise into thin slices; 1/2 cup 25%-less-sodium beef broth; 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing; 2 tsp. Heinz Dijon Mustard; 1 Tbsp. chopped fresh parsley

Ingredients

1 pork tenderloin (1 lb./450 g)
1-1/2 tsp. coarsely ground black pepper
2 Tbsp. butter, divided
1 Vidalia onion, cut lengthwise in half, then crosswise into thin slices
1/2 cup 25%-less-sodium beef broth
1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
2 tsp. Heinz Dijon Mustard
1 Tbsp. chopped fresh parsley

	PREP TIME 15m	COOK TIME 20m	TOTAL TIME 35m
YIELD 4 servings, 1/4 recipe (168 g) each

Instructions

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.