How To Make Pork Tenderloin with Burgundy Peppercorn Sauce
What makes this pork tenderloin an amazing dish is burgundy peppercorn sauce – a tasty mix of onions, garlic, wine, beef stock, parsley, and black pepper.
Serves:
Ingredients
- 1lbpork tenderloin
- 2tbspolive oil,(separated)
- 1cupfinely chopped shallots,or onion
- 3garlic cloves,minced
- ¼cupfreshly-cracked black peppercorns,preferably coarsely ground
- ½cupred wine
- 2cupsbeef broth
- ½cupheavy cream
- ½cupparsley
Instructions
To Prepare the Tenderloin:
-
Preheat oven to 425 degrees F. Trim pork tenderloin of any excess fat, and remove silver skin.
-
Heat 1 tablespoon of 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 about 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 about 12 to 15 minutes, until an instant-read thermometer inserted into the thickest part of the tenderloin reads 140 degrees F.
-
Remove the dish from the oven and transfer the tenderloin to a plate and cover loosely with aluminum foil to keep warm.
To Make the Burgundy Peppercorn Sauce:
-
Meanwhile, in a skillet or saucepan over medium-high heat, add the shallots and sauté for about 2 minutes. Then add the garlic and sauté for 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 for about 4 to 5 minutes until there’s a noticeable trail when you drag a wooden spoon through the center of it.
-
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 tablespoon, the rest should have already been used to pepper the tenderloin). Taste for salt and add if needed.
To Assemble the Dish:
-
Cut the tenderloin on a slight diagonal (in ½- or 1-inch slices), and then spoon the sauce over to serve.
Recipe Notes
Feel free to substitute in any other favorite wines, brandy, or cognac in for the red wine on this.
Nutrition
- Calories: 195.57kcal
- Fat: 11.10g
- Saturated Fat: 4.64g
- Trans Fat: 0.02g
- Monounsaturated Fat: 4.89g
- Polyunsaturated Fat: 0.93g
- Carbohydrates: 7.69g
- Fiber: 1.66g
- Sugar: 2.47g
- Protein: 14.25g
- Cholesterol: 57.23mg
- Sodium: 159.97mg
- Calcium: 48.98mg
- Potassium: 501.62mg
- Iron: 1.63mg
- Vitamin A: 77.86µg
- Vitamin C: 7.03mg
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
Steak
Pan-Fry & Skillet
Pork Tenderloin Parmesan Recipe
Pan-Fry & Skillet
BBQ & Grilled
Barbecued Teriyaki Pork Tenderloin Recipe
Boil
Add a twist to your usual tenderloin by using white wine to unleash a tangy and sweet flavor.
BBQ & Grilled
Grilled Pork Tenderloin Recipe
Baked
Dijon Garlic Pork Tenderloin Recipe
Baked
Pan-Fry & Skillet
Rosemary Pork Tenderloin Recipe
A wonderful combination of aromatic rosemary permeating the tender pork tenderloin cooked just right. Juicy and tender, this pork recipe is sure to be an instant favorite among your friends and family.
Roast
Stuffed Pork Tenderloin Recipe
BBQ & Grilled
Pan-Fry & Skillet
Breaded Pork Tenderloin Recipe
Every bite of this breaded pork tenderloin dish is crisp yet juicy. This is a quick and simple recipe that you can recreate in about 20 minutes.