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 1x
Description
You’ll love this Pork Tenderloin With Burgundy Peppercorn Sauce recipe! So delicious and easy to prepare!
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
Instructions
- 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.
Notes
Recipe adapted from Simply Recipes
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!
So delicious!! Worthy of company or a holiday meal!
Such a simple but flavorful recipe!
Instant family favourite! Easy to make and so very delicious. This recipe is a keeper and made it to the top 3 favourites list (kids list!).
I made this for the first time this week for my husband (I am a Pescatarian). He raved about it! He said it’s his favorite pork loin. Your recipes are often my go-to’s!
Awesome! Pork was very tender and the sauce was amazing!
Wow what a gorgeous meal and so easy to cook . Thank you so much. Even I thought it was delicious and I cooked it when often I dont think my cooking is up to much ?
Fabulous and easy!
This was an amazing recipe. So easy to make and it was delicious. Definitely making again!!!
I had a hard time getting it to cook down, but with a little slurry of corn starch it fixed it right up. I should note that I made this to go with pork chops and made the sauce before cooking the meat. It was really good and I’m buying some steak tomorrow to go with it and all my other leftovers (potatoes au gratin & steamed broccoli).
This recipe is so good!! My friend made this and invited us over. She added Baby Bella mushrooms to the sauce. The Pork was tender and moist. Great recipe!
Thank you
We’re so happy you enjoyed this Kathie, thanks for sharing with us! :)