Peppercorn Pork Tenderloin

Total Time
5 mins
25 mins

A decadent little sauce makes this pork very tender and moist. Tastes like it should be harder to make than it is!

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

5 5

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!

5 5

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

5 5

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.