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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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KPD March 04, 2008

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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Somebetty December 26, 2007

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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karen in tbay September 29, 2005

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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dianegrapegrower March 18, 2012

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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Chef 1086570 pigpurple January 01, 2012

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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Jen in Victoria, BC October 18, 2010

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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D. Goad April 13, 2010

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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ihvhope November 25, 2009

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

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swiz58 October 26, 2009

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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Scribbler515 August 23, 2008
Peppercorn Pork Tenderloin