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Roast Pork Tenderloin with a Green Peppercorn Cream Sauce
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A picture of Roast Pork Tenderloin with a Green Peppercorn Cream Sauce.

Roast Pork Tenderloin with a Green Peppercorn Cream Sauce

fenway
fenway @Fenway

This dish is quick enough for a weeknight meal but special enough to serve to quests. It features juicy slices of roasted pork tenderloin in a delicious green peppercorn cream sauce. Serve it with mashed potatoes, rice or pasta for the sauce.

This dish is quick enough for a weeknight meal but special enough to serve to quests. It features juicy slices of roasted pork tenderloin in a delicious green peppercorn cream sauce. Serve it with mashed potatoes, rice or pasta for the sauce.

Read more

Roast Pork Tenderloin with a Green Peppercorn Cream Sauce

fenway
fenway @Fenway

This dish is quick enough for a weeknight meal but special enough to serve to quests. It features juicy slices of roasted pork tenderloin in a delicious green peppercorn cream sauce. Serve it with mashed potatoes, rice or pasta for the sauce.

This dish is quick enough for a weeknight meal but special enough to serve to quests. It features juicy slices of roasted pork tenderloin in a delicious green peppercorn cream sauce. Serve it with mashed potatoes, rice or pasta for the sauce.

Read more
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Ingredients

2-3 serving
  • 1pork tenderloin, trimmed
  • 2 tablespoonssour cream
  • 1 teaspoonsriracha seasoning
  • to taste salt and pepper
  • 2jalapenos, roasted, seeded and chopped
  • 1shallot, minced
  • 2 clovesgarlic, minced
  • 1/2 cupapple brandy
  • 1 cuppork or chicken stock, homemade is best
  • 2 teaspoonsdijon mustard
  • 1/4 cupheavy cream
  • 2 teaspoonsgreen peppercorns, drained
  • 1 teaspoonfresh lemon juice
  • 4 tablespoonsbutter, cut in pieces
  • parsley and green onions as needed for garnish
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Steps

  1. 1

    Preheat the oven to 350°F.

  2. 2

    Brush pork with sour cream and season with sriracha and black pepper.

    A picture of step 2 of Roast Pork Tenderloin with a Green Peppercorn Cream Sauce.
  3. 3

    In oven safe skillet heat olive oil and cook pork until brown on one side about 4 minutes, turn and place in the oven and roast until done about 15 minutes, remove to plate to rest. For best results you want to remove pork when the internal temperature reaches 135° to 140°F.

    A picture of step 3 of Roast Pork Tenderloin with a Green Peppercorn Cream Sauce.
  4. 4

    Add shallot, garlic and jalapeños to skillet pork was cooked in and soften. About 2-3 minutes.

    A picture of step 4 of Roast Pork Tenderloin with a Green Peppercorn Cream Sauce.
  5. 5

    Off heat add brandy and ignight and wait for flame to subside.

    A picture of step 5 of Roast Pork Tenderloin with a Green Peppercorn Cream Sauce.
  6. 6

    Add broth, mustard, peppercorncorns and cream, cook until reduced by half.

    A picture of step 6 of Roast Pork Tenderloin with a Green Peppercorn Cream Sauce.
    A picture of step 6 of Roast Pork Tenderloin with a Green Peppercorn Cream Sauce.
  7. 7

    Whisk in butter and the fresh lemon juice. Taste and adjust seasoning as needed.

    A picture of step 7 of Roast Pork Tenderloin with a Green Peppercorn Cream Sauce.
  8. 8

    Add parsley and green onions.

    A picture of step 8 of Roast Pork Tenderloin with a Green Peppercorn Cream Sauce.
  9. 9

    Slice pork and serve with sauce. Enjoy.

    A picture of step 9 of Roast Pork Tenderloin with a Green Peppercorn Cream Sauce.
    A picture of step 9 of Roast Pork Tenderloin with a Green Peppercorn Cream Sauce.
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fenway
fenway @Fenway
on March 23, 2017 22:51
“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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Pork Tenderloin Jalapeño Lemon Welsh Onion Shallot Brandy Mustard Dijon Pepper Pork Butter Chicken Garlic Apple

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