crushed peppercorns
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Pork tenderloin au poivre
1 tenderloin steak (around 400 g) splash olive oil 1 tsp butter (unsalted) 2 tbsp whole peppercorns (coarsely crushed with a mortar) 1 tsp mustard seeds salt Rub the meat on both sides with salt, crashed peppercorns and mustard seeds. In a skillet over medium heat, melt the butter and olive oil. Place the meat… Continue reading
About Me
An English diarist and naval administrator. I served as administrator of the Royal Navy and Member of Parliament. I had no maritime experience, but I rose to be the Chief Secretary to the Admiralty under both King Charles II and King James II through patronage, diligence, and my talent for administration.
A life in two 