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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Peppercorn Encrusted Pork Tenderloin with Mustard Sauce Recipe

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This recipe for Peppercorn Encrusted Pork Tenderloin with Mustard Sauce is from We Are Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients for the Coating:
½ cup assorted peppercorns
1 cup coarse rye bread crumbs
1/2 cup chopped fresh parsley
2 tablespoons of Olive oil
1 teaspoon of Kosher salt

Ingredients for Pork Tenderloin:
Trim and Tie 2 pork tenderloins
¼ cup Dijon Mustard

Ingredients for the Mustard Sauce:
2 cups white wine
2 cups chicken broth ( prefer low sodium)
1.cup chopped shallots
1/3 cup Dijon mustard
2 t dry mustard
2/3 cup heavy cream
2 T mustard seeds
¼ cup yellow mustard
Salt
Cayenne pepper
¼ cup butter (cold)
Directions:
Directions:
Grind peppercorns in a spice or coffee mill or crush in a pestle and combine with rest of the coating ingredients.
Trim fat from tenderloins, fold the small end of the tenderloin under and secure with twine Brush tenderloin with Dijon mustard . Spread the peppercorn coating on parchment or wax paper and roll tenderloin in coating to cover all sides. Place tenderloins on a rack and roast in an oven at 425 for 30-40 minutes or until internal temperature reaches 145. Remember to let tenderloin rest 10 minutes before slicing and serving

For the mustard sauce:
Boil wine, broth, shallots and mustards in medium sauce pan until reduce by half (15 minutes). Strain liquid and return to clean pan and reduce heat to medium low. Add cream, mustard seeds, yellow mustard, salt and cayenne. Simmer to reduce to a sauce consistency. Finish sauce with cold butter melted into saucepan just before serving
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
90 minutes

 

 

 

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