PEPPERCORN PORK TENDERLOIN
A decadent little sauce makes this pork very tender and moist. Tastes like it should be harder to make than it is!
Provided by Jan in Lanark
Categories Pork
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 10
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.
PEPPERCORN PORK TENDERLOIN
Looking for a meaty dinner-for-two recipe? Then check out this pork tenderloin that's cooked with peppercorns and apple juice for a delightful flavor - ready in less than 15 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Yield 2
Number Of Ingredients 8
Steps:
- Heat oil in 10-inch nonstick skillet over medium-high heat. Sprinkle both sides of pork with peppercorns.
- Sauté pork in oil 1 to 2 minutes on each side or until brown. Stir apple juice and lemon juice into skillet. Cook over low heat 2 minutes or until pork is brown. Stir in sour cream until blended.
- Serve pork and sauce over orzo. Sprinkle with parsley.
Nutrition Facts : Calories 190, Carbohydrate 4 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 55 mg
LOIN OF PORK WITH GREEN PEPPERCORNS
Steps:
- Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.
- Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In a small bowl, whisk together the olive oil, 2 teaspoons of each mustard, the fennel seed, 2 teaspoons salt, and 1/2 teaspoon black pepper. Rub the mixture on top of the pork and roast for 1 to 1 1/4 hours, until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover tightly with aluminum foil for 20 minutes.
- For the sauce, remove all but 1/4 cup of fat from the roasting pan. If there isn't 1/4 cup, add enough butter to the pan to make 1/4 cup total. Over medium heat, whisk the flour into the fat in the pan and cook for 1 minute. Add the wine and scrape up all the brown bits from the bottom of the pan. Add the chicken stock, the remaining 2 teaspoons of each mustard, the green peppercorns, 2 teaspoons salt, and 1/2 teaspoon black pepper. Bring to a boil, then lower the heat to a simmer for 5 to 10 minutes, until the sauce is reduced and slightly thickened.
- Remove the strings from the roast pork, slice between the bones, and serve warm with the hot sauce.
- Homemade Chicken Stock:
- 3 (5-pound) chickens
- 3 large onions, unpeeled and quartered
- 6 carrots, unpeeled and halved
- 4 celery stalks with leaves, cut in thirds
- 4 parsnips, unpeeled and cut in half (optional)
- 20 sprigs fresh flat-leaf parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head garlic, unpeeled and cut in 1/2 crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
- Yield: 6 quarts
- Prep Time: 15 minutes
- Cook Time: 4 hours
PORK TENDERLOIN WITH MUSTARD-PEPPERCORN CRUST
This recipe, which comes from Canadian Living magazine, is very easy to prepare and is ready in under an hour. Serve with rice pilaf.
Provided by Irmgard
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pat the tenderloin dry.
- Mix together the mustard and thyme; spread all over the tenderloin.
- Sprinkle all over with the peppercorns.
- Place on a rack in a roasting pan and roast in a 400 degree F oven for 30 to 40 minutes or until a meat thermometer inserted into the thickest part registers 160-170 degrees F and juices run clear.
- To serve, cut into 3/4-inch thick slices.
PEPPER-CRUSTED PORK TENDERLOIN
Guests will be impressed by this elegant entree and its golden crumb coating with peppery pizazz. The meat slices up so moist and tender, you can serve it without sauce and still have a succulent taste-tempting main dish. -Ellen Riley, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Mix first five ingredients. To make a double roast, arrange tenderloins side by side, thick end to thin end; tie together with kitchen string at 1-1/2-in. intervals. Place on a rack in a 15x10x1-in. pan. Spread with mustard mixture; cover with bread crumbs, pressing to adhere. , Bake until a thermometer inserted in pork reads 145°, 30-40 minutes. (Tent loosely with foil if needed to prevent overbrowning.) Let stand 5 minutes. Cut into slices; remove string before serving.
Nutrition Facts : Calories 155 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 353mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
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