In a saucepan, melt the butter over medium heat, stirring constantly.

Add the tablespoon of whole black peppercorns and stir. When the peppercorns start to change color, remove from heat and add the chicken bouillon cube, stirring until it dissolves.

Put the saucepan back on the heat and add the heavy cream. Stir well and add the teaspoon of ground black pepper. Continue stirring until the sauce thickens slightly (note that it will thicken more as it cools). Adjust the salt to taste. Place the pork loin pieces on a plate and pour a little sauce over them.

And that's it, just enjoy!

Bon appétit ^^