Peppercorn Pork Tenderloin

this was devine!! i used a peppercorn marinated pork tenderloin. i coated that with a mixture of peppercorns, garlic powder, and salt. i drizzled the meat with brandy, and then roasted in the oven for 40 minutes until meat was 160 degrees. i doubled the sauce and cooked on the stove. poured sauce over sliced tenderloin and roasted garlic mashed potatoes!! yummy!! will make often... thanks for this delish keeper, jan!

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What a wonderful combination of flavors.When the tenderloin was done at 140* I removed it from the pan to rest. I then reduced the sauce till it was a bit thicker.My family enjoy this very much

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Really good! My sauce curdled - I blame DH who turned up the heat at the end, just to "make sure the pork is done". But whisked it back, almost together. Thanks!

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To be this good (its fantastic) and be so easy is almost unbeliveable.I made this just like the recipe says. I did make sure I used a great french butter and a tenderloin that never had been frozen. I can not wait to make this again. It is a little rich but worth the richness.Thanks for the recipe.











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Delicious! DH loved it and says I need to make it again and he's the pickiest eater I know! Thanks for the wonderful recipe. So easy and so good!

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This was really good. I did like someone else suggested and doubled the sauce so i would have enough to serve over rice or pasta. I also added some red pepper flakes because it was a little bland for our tastes. Didn't need the double dose of brandy so next time i will leave that out but otherwise was perfect. I will definitely make this again

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I made this exactly as written and I am so happy I did. It was a party in my mouth! My hubby says I must make this again and my mother-in-law wants me to print this for her. So... thank you for a keeper.

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I absolutely love this recipe. It even tastes wonderful left over. I made creamed mushrooms tonight with this sauce...yum

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This brandy-cream reduction is so good. I made 3 pork loin pieces with no bone, used an entire half pint of whipping cream for more sauce to cover the pork and did not have the thyme, marjoram or rosemary, so I used garlic powder and basil instead, for some sweet spice with a little punch. It was delicious! I cooked on low for 35 minutes.

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I would give this 10 stars if I could!!! I used 2 pork tenderloins as there are always 2 in a package. I doubled the sauce & the family kept asking for more. I served 1 loin one night & the following during the week. Family loved it! I used Half & Half instead of whipping cream (on hand). The brandy is a must & I am glad that I went out & purchased it. I will try the roasting method next time. Not that I found the recipe needs any improvement in the cooking method as posted! Just to see the difference. Jan in Lanark this recipe is easy with a big taste. Thank you so much as I will be making this often!!!

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there aren't enough stars to rate this recipe, and they haven't invented the words to praise it adequately. This one makes you want to lick your plate! I can't wait til tomorrow to eat that other loin, since I fixed two.If you like pork loin, and haven't tried this one, what are you waiting for????!!!

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I can't believe how easy this recipe was and "WOW" how delicious. I did not have to change a thing. I highly recommend this to anyone. I will be using it for my daughter Baptism party.

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I had two tenderloins to cook so I decided to make this recipe and have some leftovers. Everyone in my family went nuts over it. My daughter had her friends over and they went nuts too. Only problem, no leftovers!

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YUUMM!! This was absolutely delicious!! The sauce was incredibly flavorful and really put this recipe over the top. I used a 2-lb. tenderloin and I doubled all of the sauce ingredients. My cooking time was closer to 40 min. as the pork was not quite done after 25 min. It was moist and flavorful (not the least bit dry). This recipe is very simple and goes together quickly. My husband couldn't quit raving about it and my family gave it two HUGE thumbs up!! I am always looking for new ways to prepare pork and this one is our new favorite. Thank you Jan for sharing this wonderful recipe...it is definitely a keeper!!

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Great Recipe! I used a lot more peppercorns than 1 teaspoon to cover the pork loin. I doubled the recipe and after cooking about 10 minutes added 1/2 can Chicken Broth because it was getting a little dry and I let it cook for 40 minutes to get really tender.

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We all loved this recipe even the 4 year old although I kept the pepper off hers since she doesn't LIKE black pepper but she loved the sauce. I used spiced rum as no brandy and subbed the whipping cream with evaporated milk. We had to really stir up the sauce as it separated quite a bit perhaps because it wasn't whipping cream?? But gotta use what's in the pantry - rural living puts the damper into running out for one ingredient. Thanks for great recipe - the pork was wonderful.

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Excellent, quick and easy! I'll definitely make this one again.

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What a stellar way to make a pork tenderloin! Like Papergoddess, I used a slightly different cooking technique. I sliced the ends off, diced them up, and used to make sauce on stove, while the remainder of the tenderloin roasted in the oven. I seasoned the pork with kosher salt and coarse black pepper, then sprinkled with a little brandy. The pork and the sauce were ready at about the same time, so I made the 1/2" slices and served with the sauce. Yummy! And so easy! Thanks for sharing such a great recipe! --Marla

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This is one of those recipes I wish I could give more stars! We used a pork scotch fillet (on sale) and maybe a little more pepper than stated. Otherwise we followed the recipe for a wonderful midweek meal that we should have served to company. Thank you for an excellent recipe we will make again.

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This got two-thumbs-up from the whole bunch last night. I had a pre-marinated peppercorn pork tenderloin. I followed your recipe, but used a little different cooking technique. I skipped browning it and sliced it into medallions. I poured the sauce over it and baked it uncovered @375F for about 35-40 minutes. I also substituted half-and-half for the cream because it was what I had. The combination of the pork and the sauce is scrumptious. I also want to add that this is a very EASY recipe, and very fast to throw together. I served it with baked sweet potatoes and asparagus. Pretty elegant for a Monday night dinner!

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