Pork Tenderloin with Pepper Sauce

Name: Pork Tenderloin with Pepper Sauce
Total time: 1200 s
Yield: Serves 2-3 servings
Cuisine: American
Ingredients: 1 large pork tenderloin; 1 onion; Whole black peppercorns, to taste; Ground black pepper, to taste; 1/2 cup brandy (about 120 ml); 1/2 cup beef broth (about 120 ml); 3/4 cup heavy cream (200 ml); Salt and oil

M.E.T.R. (MªElena) @cocinacaseraymas

Málaga

This classic recipe is always a hit—everyone loves it, and it always turns out well. The sauce keeps the meat warm and makes it extra juicy. We’ll mainly be making the sauce, since the pork tenderloin will be cooked on the grill or in a skillet.

M.E.T.R. (MªElena) @cocinacaseraymas

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Ingredients

20 min

Serves 2-3 servings

1large pork tenderloin
1onion
Whole black peppercorns, to taste
Ground black pepper, to taste
1/2 cupbrandy (about 120 ml)
1/2 cupbeef broth (about 120 ml)
3/4 cupheavy cream (200 ml)
Salt and oil

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Steps

20 min

1

Heat a skillet over medium heat with a little oil and sauté the onion. It doesn’t need to be finely chopped, since you’ll blend it later.
2

When the onion starts to turn translucent, add salt and the whole peppercorns. After it cooks a bit more, add the brandy. Let the alcohol evaporate for a moment, then add the broth and the cream. Cover and simmer on low heat for about 10 minutes. After that, blend the mixture until smooth.
3

Meanwhile, trim any fat from the pork tenderloin, slice it into medallions, season with a little ground black pepper, and cook in a skillet or on a grill. It’s best not to add salt, as the sauce is usually salty enough.
4

Serve the pork medallions topped with the sauce, and offer extra sauce on the side for anyone who wants more.
5