Peppercorn Pork Tenderloin
Elevate your dinner table with this Peppercorn Pork Tenderloin, a show-stopping dish that perfectly balances bold flavors and creamy indulgence. Juicy, oven-roasted pork tenderloins are encrusted in freshly crushed black peppercorns, delivering a delightful kick of heat with every bite. Finished with a luxurious white wine and cream pan sauce infused with sautéed shallots and garlic, this recipe offers restaurant-quality flavor in just 45 minutes. Perfect for dinner parties or an elegant weeknight treat, this dish pairs beautifully with roasted vegetables or buttery mashed potatoes. Garnished with fresh parsley for a pop of color, this Peppercorn Pork Tenderloin is as visually stunning as it is delicious. Plus, with simple preparation techniques, it’s both approachable and guaranteed to impress!
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Recipe Information
Ingredients
- 2 pieces (about 1 pound each) pork tenderloin
- 2 tablespoons whole black peppercorns
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 medium (finely minced) shallots
- 2 cloves (minced) garlic
- 0.5 cup white wine
- 0.5 cup chicken stock
- 0.25 cup heavy cream
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Using a mortar and pestle (or a heavy skillet), coarsely crush the black peppercorns until they are broken into large pieces.
Pat the pork tenderloins dry with paper towels. Season evenly with salt on all sides.
Rub the crushed peppercorns evenly onto the tenderloins, pressing lightly to ensure they adhere well.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot and shimmering, sear the tenderloins on all sides until golden brown, about 2 minutes per side.
Transfer the skillet to the preheated oven and roast the pork tenderloins for 12–15 minutes, or until the internal temperature reaches 145°F (63°C). Remove the tenderloins from the skillet, cover loosely with foil, and let them rest for 10 minutes.
While the pork rests, return the skillet to the stovetop over medium heat. Add the butter to the skillet and let it melt.
Stir in the minced shallots and garlic, sautéing for 2–3 minutes until softened and aromatic.
Deglaze the skillet by pouring in the white wine, scraping any browned bits from the bottom. Simmer the wine for about 2 minutes until reduced by half.
Stir in the chicken stock and heavy cream. Simmer the sauce for another 3–4 minutes until slightly thickened and smooth.
Adjust seasoning with salt as needed. Remove the skillet from heat.
Slice the rested pork tenderloins into medallions and arrange them on a serving plate.
Drizzle the creamy peppercorn sauce over the pork and garnish with chopped parsley.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.0 g | 135% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 5545 mg | 241% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 8.2 g | ||
| Protein | 234.0 g | 468% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 192 mg | 15% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 4819 mg | 103% | |
*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.
