Smoked Pork Tenderloin with Green Peppercorn Sauce
Delight your taste buds with the rich, smoky flavors of this Smoked Pork Tenderloin with Green Peppercorn Sauce—an elegant yet approachable main course perfect for any occasion. Juicy pork tenderloins are seasoned with a bold blend of smoked paprika, garlic, and onion powder before being slow-smoked to tender perfection, infusing every bite with irresistible depth. The creamy green peppercorn sauce, laced with white wine and a touch of heat from brined green peppercorns, elevates the dish to gourmet status. Ideal for entertaining or a luxurious weekend dinner, this recipe pairs beautifully with classic sides like roasted vegetables or creamy mashed potatoes. With step-by-step instructions and minimal prep time, you’ll achieve restaurant-quality results right from your own kitchen!
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Recipe Information
Ingredients
- 2 pieces (1-1.5 lbs each) Pork tenderloin
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper
- 1 teaspoon Kosher salt
- 2 tablespoons Green peppercorns (brined)
- 2 tablespoons Butter
- 2 medium, finely chopped Shallots
- 0.5 cup White wine
- 0.5 cup Beef or chicken stock
- 0.75 cup Heavy cream
- 1 tablespoon, chopped (optional for garnish) Fresh parsley
Instructions
Preheat your smoker to 225°F (107°C). Use wood chips like apple, cherry, or hickory for added flavor.
Trim the pork tenderloins of any silver skin, if necessary. Pat them dry with paper towels.
In a small bowl, combine smoked paprika, garlic powder, onion powder, black pepper, and kosher salt. Rub the olive oil over the pork tenderloins, then evenly coat them with the spice mixture.
Place the pork tenderloins directly on the smoker grates. Close the lid and smoke at 225°F for about 75-90 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness.
While the pork is smoking, prepare the green peppercorn sauce. Melt the butter in a medium skillet over medium heat.
Add the chopped shallots to the skillet and sauté for 2-3 minutes, or until softened and translucent.
Deglaze the skillet with white wine, scraping up any browned bits from the bottom, and let the wine reduce by half (about 2-3 minutes).
Stir in the beef or chicken stock and bring to a simmer. Cook for another 2-3 minutes to reduce slightly.
Add the green peppercorns and heavy cream to the skillet, stirring gently. Simmer the sauce for 5-7 minutes, or until thickened. Taste and adjust seasoning if necessary.
Once the tenderloins are done smoking, remove them from the smoker and let them rest for 5-10 minutes.
Slice the pork tenderloins into medallions and arrange them on a serving platter. Spoon the green peppercorn sauce generously over the pork.
Garnish with fresh parsley if desired. Serve immediately with your favorite sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
2784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.5 g | 193% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 1020 mg | 340% | |
| Sodium | 5383 mg | 234% | |
| Total Carbohydrate | 25.9 g | 9% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 8.2 g | ||
| Protein | 284.3 g | 569% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 148 mg | 11% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 5822 mg | 124% | |
*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.
