Community Pick
Peppercorn Pork Tenderloin
photo by Jan in Lanark
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
2-3
ingredients
- 1⁄2 - 1 teaspoon fresh ground black pepper, on the coarse side
- 1 pork tenderloin
- 2 tablespoons butter
- 3 tablespoons brandy
- 1⁄2 cup whipping cream
- 1 tablespoon Dijon mustard
- 1⁄4 teaspoon salt
- 1 pinch thyme
- 1 pinch marjoram
- 1 pinch rosemary
directions
- Press pepper into all sides of tenderloin.
- Heat butter in a frying pan that just fits the pork and brown over medium high heat.
- Reduce heat to low.
- Pour brandy over the pork.
- Mix remaining ingredients and stir into pan.
- Cover and cook for 20-25 minutes.
- Remove pork and cut into 1/2 inch slices.
- Pour sauce over top.
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Reviews
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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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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.<br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/>0
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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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Tweaks
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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.