Tenderloin is an excellent cut of meat when we’re looking for something tender to prepare a recipe. Whether it’s pork or beef, tenderloin guarantees excellent flavor, tender and tasty meat that can be served with various sides, including sweet and sour options. In this case, we present a simple recipe...
Ingredients
pork tenderloins4
beef stock1/2cup
green peppercorns1tbsp
black peppercorns1tbsp
heavy cream6tbsp
small glass of cognac1
olive oil1tbsp
coarse salt
Nutrition (per serving)
Calories
51.6kcal (2.58%)
Protein
0.4g (0.76%)
Carbs
0.6g (0.23%)
Sugars
0.1g (0.26%)
Healthy Fat
2.8g
Unhealthy Fat
2.6g
% Daily Value based on a 2000 calorie diet
How to make Pepper Tenderloin
- Step 1
Using a mortar or food processor, crush the green and black peppercorns.
- Step 2
Sprinkle the crushed peppercorns over each pork tenderloin and add a bit of coarse salt.
- Step 3
Heat the olive oil in a skillet and place the pork tenderloins in it.
- Step 4
Sear the tenderloins for a few minutes, depending on your preference (rare, medium, or well-done).
- Step 5
Remove the tenderloins from the skillet and set them aside.
- Step 6
In the same skillet where the pork tenderloins were cooked, pour in the beef stock and cognac.
- Step 7
Cook over low heat until the liquid reduces slightly.
- Step 8
Add the heavy cream and a few whole green or black peppercorns.
- Step 9
Let the sauce reduce to half its original volume.
- Step 10
Return the tenderloins to the skillet and cook for an additional 5 minutes.
Nutrition (per serving)
Nutrition (per serving)
Calories
51.6kcal (2.58%)
Protein
0.4g (0.76%)
Carbs
0.6g (0.23%)
Sugars
0.1g (0.26%)
Healthy Fat
2.8g
Unhealthy Fat
2.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For a stronger pepper flavor, increase the quantity of crushed peppercorns.
Pair the dish with a side of mashed potatoes or steamed vegetables for a complete meal.
Use a high-quality cognac to enhance the richness of the sauce.
FAQS
Can I use chicken tenderloin instead of pork?
Yes, you can substitute chicken tenderloin, but the cooking time may vary as chicken cooks faster than pork.
What can I use instead of cognac?
You can use brandy or omit it entirely, though the flavor of the sauce may be slightly different.
Can I make this recipe dairy-free?
Yes, you can substitute heavy cream with a dairy-free alternative like coconut cream.
How do I know if the pork is cooked properly?
Use a meat thermometer; pork should reach an internal temperature of 145°F (63°C) for safe consumption.
Can I prepare the sauce ahead of time?
Yes, you can prepare the sauce ahead of time and reheat it when ready to serve.
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North Terrace, Adelaide, South Australia, 5000
Australia