Pork Tenderloin With Burgundy Peppercorn Sauce
- Yield 1
- Prep 5 minutes
- Cook 30 minutes
- Total 35 minutes
Pork Tenderloin With Burgundy Peppercorn Sauce is a pork recipe on Avoteb. The yield on the card is 1. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 1 servings
- 1 (about 1 lb.) pork tenderloin
- 2 Tbsp. olive oil (separated)
- 1 cup finely chopped shallots or onion
- 3 cloves garlic, minced
- 1/4 cup freshly-cracked black peppercorns (preferably coarsely ground)
- 1/2 cup red wine
- 2 cups beef broth
- 1/2 cup heavy cream
- 1/2 cup parsley
Method
To prepare the tenderloin: Heat oven to 425 degrees. Trim pork tenderloin of any excess fat, and remove silver skin. (For a helpful video on how to remove silver skin, see here.)
Warm 1 Tbsp. Olive oil in a wide skillet over medium-a hot burner. Generously season the tenderloin with the freshly-cracked black pepper, and press to be sure it sticks. Tip in to the skillet and cook, turning as needed, for 4 to 5 minutes (about 1 minute per side), until evenly browned. Move tenderloin to a greased baking dish, and place it in the oven to roast for 12 to 15 minutes, until an instant-read thermometer inserted into the thickest part of the tenderloin reads 140 degrees. Lift dis
To make the sauce: While that cooks, in a skillet or saucepan over medium-a hot burner, add the shallots and sauté for 2 minutes. Then add the garlic and saute 1 more minute. Tip in the red wine and as it boils, deglaze the pan by scraping the bottom of the pan with a wooden spoon (helps to have one with a straight edge) to dislodge all the browned bits. Once the wine is almost cooked away, add the beef stock and turn the heat to high. Bring to a boil the sauce down until there’s a noticeable trail when you drag a wood
Tip in the heavy cream and resume boiling. Again, boil down until you can make that telltale trail from the wooden spoon. Turn off the heat and add the parsley and any remaining black pepper (no more than 1 Tbsp, the rest should have already been used to pepper the tenderloin). Taste for salt and add if needed.
Slice the tenderloin on a slight diagonal (in 1/2″ or 1″ slices), and then spoon the sauce over to serve.
