Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

Recipe is from my "A Tasteful Medley of Memphis" cookbook. Peppered pork is really delicious - I've had it baked and I've had dried peppered pork. The pepper is not overpowering -- just adds a bit of a bite and a lot of flavor.

Ingredients Nutrition


  1. Roll tenderloins in pepper to coat. Place in a roasting pan and bake in a pre-heated 350 degrees F oven for 30 - 40 minutes. Remove from oven, place pork on a cutting board and drain fat from pan. Pour wine into pan and place over high heat, scraping up any browned bits with a wooden spoon. Add broth and cook until reduced by half. Remove from heat and stir in sour cream and mustard. Slice pork and top with sauce.
Most Helpful

5 5

Made this for My 3 Chefs October 2013 tag game and this was delicious!!! I did cut the recipe in half for DH and I but otherwise followed the instructions. Like rosie316 it took a while for the sauce to reduce but DH didn't mind. Definately a keeper and one I will put into my rotations. Served with Artichoke Bruschetta#391901, sweet potatoes, roasted radishes and Sesame Snow Peas#189677. A wonderful dinner. Thank you for posting.

5 5

We (3 adults) enjoyed this recipe very much. It was absolutely delicious (although my picture did not prove that, sorry). The pepper was just enough to make this great. I was a bit worried because the top of the loin was not browning by 35 minutes, so I flipped it and did an additional 10 minutes. The temp was at 168* before slicing (after resting 10 minutes under foil, while I made the gravy/sauce). I never de-glazed a pan when making a pork tenderloin before (strange, I know. I would normally just cook it on a cookie sheet or the grill). It took approx 10 minutes for the liquids to reduce to 1/2. It was fabulous! I ate the tiny little bit of left-overs for breakfast this morning. What a wonderful way to cook pork tenderloin. Definitely saving this one. Thank you for posting. (Made for PRMR)