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.
- 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.
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.
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)