PORK TENDERLOIN WITH PEPPERCORN SAUCE RECIPES

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PEPPERCORN PORK TENDERLOIN RECIPE - FOOD.COM



Peppercorn Pork Tenderloin Recipe - Food.com image

A decadent little sauce makes this pork very tender and moist. Tastes like it should be harder to make than it is!

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 2-3 serving(s)

Number Of Ingredients 10

1/2-1 teaspoon fresh ground black pepper, on the coarse side
1 pork tenderloin
2 tablespoons butter
3 tablespoons brandy
1/2 cup whipping cream
1 tablespoon Dijon mustard
1/4 teaspoon salt
1 pinch thyme
1 pinch marjoram
1 pinch rosemary

Steps:

  • Press pepper into all sides of tenderloin.
  • Heat butter in a frying pan that just fits the pork and brown over medium high heat.
  • Reduce heat to low.
  • Pour brandy over the pork.
  • Mix remaining ingredients and stir into pan.
  • Cover and cook for 20-25 minutes.
  • Remove pork and cut into 1/2 inch slices.
  • Pour sauce over top.

Nutrition Facts : Calories 678.4, FatContent 42.8, SaturatedFatContent 24, CholesterolContent 276.2, SodiumContent 631.5, CarbohydrateContent 2.5, FiberContent 0.4, SugarContent 0.1, ProteinContent 53.9

SMOKED PORK TENDERLOIN WITH GREEN PEPPERCORN SAUCE RECIPE ...



Smoked Pork Tenderloin With Green Peppercorn Sauce Recipe ... image

This recipe uses a stovetop smoker with 1 1/2 tablespoons of hickory wood chips. NOTE on cooking times: Place the smoker on the stovetop with the lid slightly open. When the first hint of smoke appears, close the lid and start cooking time. FYI: The temperature inside the smoker is about the same as a 375 F oven. Smoke time is an estimate due to the differing stovetops. Ceramic tops must add 20% cook time, for example. Assure your smoker is sealed properly and increase time appropriately, but refrain from raising the temperature.

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4-5 serving(s)

Number Of Ingredients 11

2 lbs pork tenderloin
olive oil
thyme
1 1/2 tablespoons hickory chips
1 large egg yolk
1 tablespoon lemon juice
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 cup extra virgin olive oil
1/2 cup heavy cream
2 tablespoons green peppercorns (The soft, under ripe berry that is usually preserved in brine.)

Steps:

  • PREPARE THE SMOKER: Place the wood chips in a small pile in the center of the smoker base. Place the drip tray on top of the wood chips inside the smoker base. Use non-stick spray or foil for easier cleanup.
  • Place the wire rack on top of the drip tray, then arrange the food to be hot-smoked on the wire rack. You can spray the wire rack for cleanup ease as well.
  • Slide the lid closed and place the entire unit on the heat source (single burner). Medium-high settings yield the best results.
  • SMOKIN’! Trim tenderloins of all fat. Rub with olive oil and thyme. Smoke on medium high for 25 minutes. Do not overcook! Let stand for 10 minutes and serve with sauce.
  • Make sauce by combining egg yolk, lemon juice, Dijon and salt in blender or food processor . While mixing, add olive oil and the cream in a steady stream until smooth. Add peppercorns and pulse 1 or 2 times only. Refrigerate until ready to use. Serve sauce at room temperature with smoked pork.

Nutrition Facts : Calories 513.7, FatContent 34, SaturatedFatContent 11.8, CholesterolContent 234.3, SodiumContent 507.4, CarbohydrateContent 1.6, FiberContent 0.3, SugarContent 0.2, ProteinContent 48.5

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