Montreal Pork Au Poivre
Infused with bold flavors and rich textures, Montreal Pork Au Poivre is a captivating twist on the French classic, perfect for impressing guests or elevating weeknight dinners. This dish features tender pork tenderloin encrusted in freshly cracked black peppercorns and zesty Montreal steak seasoning, seared to perfection for a golden crust. A luxurious brandy-infused cream sauce, made with sautéed shallots and a reduction of beef or chicken stock, adds depth and elegance to every bite. With a quick 15-minute prep time and a total cook time of 25 minutes, this recipe effortlessly balances sophistication and simplicity. Garnished with fresh parsley and ideal when paired with roasted potatoes or steamed vegetables, this pork dish is bound to become your new go-to for occasions both special and casual.
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Recipe Information
Ingredients
- 2 pieces (about 1 pound each) Pork tenderloin
- 4 tablespoons (freshly cracked) Black peppercorns
- 2 tablespoons Montreal steak seasoning
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 2 medium (minced) Shallots
- 1 cup Cognac or brandy
- 1 cup Beef or chicken stock
- 1 cup Heavy cream
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Trim the pork tenderloins of any excess fat or silver skin. Pat them dry with a paper towel.
Rub the pork tenderloins with 2 tablespoons of olive oil, then evenly coat them with the 4 tablespoons of freshly cracked black peppercorns and 2 tablespoons of Montreal steak seasoning. Press the seasoning into the meat to adhere.
Heat a large skillet over medium-high heat. Add 2 tablespoons of unsalted butter and allow it to melt and foam slightly.
Sear the pork tenderloins in the skillet for 2-3 minutes on each side, or until a golden crust forms. Lower the heat and continue to cook, turning occasionally, until the internal temperature of the pork reaches 145°F (63°C) for medium. This should take about 12-15 minutes total. Remove the pork from the pan, tent it with foil, and let it rest.
In the same skillet, reduce the heat to medium and add 1 tablespoon of butter. Sauté the minced shallots for 2-3 minutes, or until softened and fragrant.
Carefully deglaze the pan by adding the brandy or cognac. Allow it to cook for 1-2 minutes, scraping up any brown bits from the bottom of the pan.
Stir in the beef or chicken stock and bring the mixture to a simmer. Allow it to reduce by half, which will take about 4-5 minutes.
Lower the heat to medium-low and stir in the heavy cream. Simmer the sauce for another 3-4 minutes, stirring occasionally, until it thickens slightly.
Slice the rested pork tenderloin into medallions and arrange on a serving platter. Spoon the creamy peppercorn sauce over the pork.
Garnish with chopped fresh parsley and serve immediately. Pair with roasted potatoes or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
3326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.2 g | 227% | |
| Saturated Fat | 84.4 g | 422% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 955 mg | 318% | |
| Sodium | 5120 mg | 223% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 6.9 g | ||
| Protein | 231.2 g | 462% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 239 mg | 18% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 5114 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
