Prep 15 mins
Cook 40 mins
This recipe from the Dairy Farmers of Canada is absolutely yummy and can be easily divided in half to serve fewer people. Serve with mashed potatoes or buttered egg noodles to take advantage of the delicious sauce.
- 2 tablespoons mixed peppercorns
- 1 tablespoon butter
- 1⁄2 cup shallot, minced
- 3 garlic cloves, minced
- 2 tablespoons fresh Italian parsley, chopped
- 1⁄4 cup panko breadcrumbs
- 2 pork tenderloin, about 2 lb. total
- 1 cup table cream
- 1⁄2 cup beef stock
- 1⁄3 cup balsamic vinegar
- 2 tablespoons brown sugar, packed
- 1 tablespoon all-purpose flour
- 1⁄2 teaspoon dried thyme
- 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.