Peppercorn Pork with Wine Sauce

Another Ellie Krieger recipe from her cookbook, The Food You Crave.

One 1¼ pound pork tenderloin, trimmed of all visible fat and silverskin
1 teaspoon Dijon mustard
1 tablespoon black peppercorns, coarsely ground or crushed
2 teaspoon olive oil
½ cup low-sodium chicken broth
½ cup dry red or dry white wine
salt to taste

Slice the tenderloin open lengthwise, being careful not to cut through to the other side. You want to split the meat into one large, flat piece. Spread the mustard over both sides of the meat and rub in the pepper, pressing gently so it adheres well. Cut the meat accross into 4 even portions.

In a large skillet, heat the oil over medium heat until hot. Put the tenderloin in the hot pan and cook, turning once, until an instant read thermometer inserted in the thickest part registers 150 degrees Fahrenheit, about 15 minutes total. Transfer the meat to a plate and tent with aluminum foil to keep warm.

Add the broth and wine to the pan and cook over medium heat, scraping up any browned bits that have stuck to the bottom. Continue to cook until the sauce has reduced to about ½ cup, 8 to 10 minutes. Pour the sauce over the meat, season with salt, and serve.