Peppercorn Crusted Pork Tenderloin With Balsamic Cream Sauce

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READY IN: 55mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 425 degrees F and line a baking sheet with foil.
  • Place the peppercorns in a small bag and using a meat mallet, crush the peppercorns coarsely and set aside.
  • In a small skillet, melt the butter over medium heat.
  • Add the shallots, garlic and parsley and saute for 3 minutes or until softened; let cool slightly.
  • Stir in the breadcrumbs and peppercorns.
  • Place the pork tenderloins on the baking sheet and press the shallot mixture along the top and sides of each tenderloin.
  • Roast in the oven about 20 minutes or until a meat thermometer inserted in reaches 155 degrees F.
  • Let stand for 5 minutes before slicing.
  • To make the sauce, whisk together the cream, stock, vinegar, sugar, flour and thyme.
  • Bring to a boil over medium heat, stirring occasionally.
  • Reduce the heat and simmer, stirring occasionally, for about 10 minutes or until reduced to about 1-1/2 cups.
  • Spoon the sauce onto the individual plates and serve the sliced pork tenderloin on top.
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