Pork Au Poivre

• 1 1/4 lbs pork tenderloin
• 3 tablespoons butter
• 1 tablespoon vegetable oil
• 1 tablespoon fresh coarse ground black pepper (or more!!)
• 2 2 tablespoons brandy or 2 tablespoons whiskey

1. Cut the pork into 3/4-inch thick slices to make about 16 slices.
2. Heat 1 tablespoon of the butter and the oil in a nonstick skillet over medium heat.
3. Rub pepper onto one side only of each pork slice to coat well. Use the amount you desire -- more pepper, more heat!
4. Add meat to skillet, working in batches, pepper side down first, then cook turning once until just cooked through, about 5 minutes on each side. If you overcook, the pork will be dry.
5. Remove to heated serving platter. Use additional butter with remaining pork slices.
6. Turn heat to low and add the Cognac to the juices in skillet.
7. Raise the heat to medium-high and bring the liquid to a boil. Boil 30 seconds just to evaporate the alcohol.
8. Pour immediately over pork and serve.

pork tenderloin, butter, vegetable oil, fresh coarse ground black pepper, brandy

Taken from www.food.com/recipe/pork-au-poivre-172927 (may not work)