Pork Tenderloin With Burgundy Peppercorn Sauce

May 7, 2010 by Ali

I remember as a kid growing up, my sister and I would always tease my parents about their love of freshly-cracked black pepper. We had a huge pepper grinder that used to be placed on the table for every meal, and — while we rarely touched it — they took great delight in cracking fresh pepper onto just about every meal.

Now, decades later, it’s Yours Truly who has a slight obsession with the pepper mill. :) Absolutely love filling it with all sorts of beautiful peppercorns that I come across, and enjoying the satisfaction of grinding out some amazingly fresh, fragrant and oh-so-delicious black pepper.

So it will come as no surprise that I’m a huge fan of peppercorn sauce. I usually just improvise and toss in whatever ingredients (wine, brandy, cream, herbs, you name it…) I have on hand. But wrote down this delicious combination I tried last week on my day off to share on here. I ended up serving it over a cooked pork tenderloin, but it would be great on steaks, chicken, seafood, grilled veggies…whatever you’d like to make! Very simple, very versatile, and very flavorful.

So pull out your pepper grinder (or jar of coarsely-ground pepper), and give it a try!!

Pork Tenderloin With Burgundy Peppercorn Sauce

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 1 lb tenderloin and 2-3 cups peppercorn sauce

Ingredients

  • 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: Preheat 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.)

Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Generously season the tenderloin with the freshly-cracked black pepper, and press to be sure it sticks. Add to the skillet and cook, turning as needed, for 4 to 5 minutes (about 1 minute per side), until evenly browned. Transfer 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. Remove dish from oven and transfer the tenderloin to a plate and cover loosely with aluminum foil to keep warm.

To make the sauce: Meanwhile, in a skillet or saucepan over medium-high heat, add the shallots and sauté for 2 minutes. Then add the garlic and saute 1 more minute. Add 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. Boil the sauce down until there's a noticeable trail when you drag a wooden spoon through the center of it (4-5 minutes).

Pour 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.

Cut the tenderloin on a slight diagonal (in 1/2" or 1" slices), and then spoon the sauce over to serve.

Recipe adapted from Simply Recipes

(c) 2013 Gimme Some Oven. All rights reserved.

Ali’s Tip:

Feel free to substitute in any other favorite wines, brandy, or cognac in for the red wine on this. Anything will work, and be delicious!

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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10 thoughts on “Pork Tenderloin With Burgundy Peppercorn Sauce

  1. I have made this dish a couple times now and it is fantastic. I had made extra sauce and used to top mushroom ravioli. Excellent, thank you for sharing this.

    - Debbie

  2. just made this recipe tonight. I added a touch of honey to the pan sauce but otherwise followed it to the letter. AMAZING.

    - Amy

  3. Nice pic except the pork is a little overcooked. A nice pink shade is ideal these days for pork. MMMM…. pork….

    - Shannon

  4. what type of red wine do you recommend? i’m still new to wine sauces, but really want to try this recipe!

    - Veronica

  5. Excellent! My son and I made it on Sunday for Mothers’ Day. We both wish we had doubled the sauce recipe. It was to die for!!!! Thank you thank you thank you!!!

    - Gwen

  6. Wow, this looks scrumptious! A definite must try, even in this warm weather.

    - Georgia

  7. I share your love for peppercorns; I love green, white, black, pink freshly ground peppers, any time on anything; never thought of using it on pork tenderloin and yet it is such a fabulous idea, being that the pok could use a little pizzaz. GReat!

    - tasteofbeirut

  8. What a lovely dish… I am always looking for new (non-boring) ways to prepare pork tenderloin… This looks great!

    - Jen @ My Kitchen Addiction

  9. the photo is just beautiful! so inviting.

    - Amy O'Kane

  10. mmmm! i love me some pork tenderloin! this looks excellent! thanks for sharing…joanne

    - joanne