Peppercorn Crusted Pork Tenderloin With Balsamic Cream Sauce Recipes

PORK TENDERLOIN WITH PEPPERCORN GRAVY

Steps:

• Preheat oven to 425F.
• Prepare the pork tenderloin by removing the silver skin and any visible fat. Season with some salt and set aside.
• Heat an oven-proof skillet on the stove-top over medium-high heat. Add a splash of olive oil and heat. Add the pork tenderloin and cook, turning as needed, until it is seared and golden on all sides.
• Place skillet with the pork into the preheated oven and cook until the pork reaches an internal temperature of 145F, when measured in the thickest part of the meat, about 20-25 minutes.
• While pork is cooking, gather and measure out your sauce ingredients and have handy.
• Remove skillet from oven. Remove pork to to a cutting board to rest and loosely tent with a piece of aluminum foil.
• Place the hot skillet back on the stovetop over medium-high heat. To the skillet, add butter and melt, scraping up in bits in the bottom of the pan. Add the onions and peppercorns and stir until the onions are starting to colour, about 1 minute. Add the wine and cook, stirring, until mostly evaporated, about 1 minute. Add the broth, Dijon mustard and thyme. Reduce heat to medium and allow sauce to simmer/reduce for a few minutes to blend the flavours and reduce slightly. Add cream, if using and stir to combine and warm through. Taste the sauce and season with salt, as needed. To thicken the gravy, combine cornstarch and water in a small bowl, stirring until smooth. Add a bit at a time to your hot gravy, stirring well after each addition, until desired thickness is achieved.
• Cut pork tenderloin into slices and spoon hot gravy over-top, to serve.

PEPPERCORN CRUSTED PORK TENDERLOIN WITH BALSAMIC CREAM SAUCE

Steps:

• Preheat the oven to 425 degrees F and line a baking sheet with foil.
• Place the peppercorns in a small bag and using a meat mallet, crush the peppercorns coarsely and set aside.
• In a small skillet, melt the butter over medium heat.
• Add the shallots, garlic and parsley and saute for 3 minutes or until softened; let cool slightly.
• Stir in the breadcrumbs and peppercorns.
• Place the pork tenderloins on the baking sheet and press the shallot mixture along the top and sides of each tenderloin.
• Roast in the oven about 20 minutes or until a meat thermometer inserted in reaches 155 degrees F.
• Let stand for 5 minutes before slicing.
• To make the sauce, whisk together the cream, stock, vinegar, sugar, flour and thyme.
• Bring to a boil over medium heat, stirring occasionally.
• Reduce the heat and simmer, stirring occasionally, for about 10 minutes or until reduced to about 1-1/2 cups.
• Spoon the sauce onto the individual plates and serve the sliced pork tenderloin on top.

PERFECT PORK TENDERLOIN

Steps:

• For the pork tenderloin: Preheat the oven to 425 degrees F.
• Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin.
• Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix.
• Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest.
• For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed.
• Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.

PEPPERCORN PORK TENDERLOIN

Steps:

• Press pepper into all sides of tenderloin.
• Heat butter in a frying pan that just fits the pork and brown over medium high heat.
• Reduce heat to low.
• Pour brandy over the pork.
• Mix remaining ingredients and stir into pan.
• Cover and cook for 20-25 minutes.
• Remove pork and cut into 1/2 inch slices.
• Pour sauce over top.

PEPPERCORN CRUSTED PORK LOIN WITH CREAMY SAUCE

Steps:

• 1. Preheat oven to 325 degrees. Combine mustard and buttermilk. Spread over roast. Combine bread crumbs, pepper, salt, thyme, and peppercorns in a bowl. Press mixture evenly over roast.
• 2. Place roast on broiler pan coated with cooking spray. Bake for 2 hours and meat thermometer reads 160 degrees. Let stand 10 minutes before slicing.
• 3. Combine all ingredients for the creamy peppercorn sauce in a bowl. Serve with pork loin slices.

PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE

Steps:

• Preheat oven to 450°F. Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.
• Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
• Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce.