Click for Cookbook LOGIN
"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Share

Peppercorn Crusted Pork Tenderloin with Balsamic Cream Sauce Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Peppercorn Crusted Pork Tenderloin with Balsamic Cream Sauce, by , is from PLOTS AND PANS, 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!
Contributor:  
Contributor:  
Jennifer Wray
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp. mixed peppercorns
1 Tbsp. butter
½ cup minced shallots
3 garlic cloves, minced
2 Tbsp. chopped fresh Italian parsley
¼ cup panko bread crumbs
2 pork tenderloins about 2 lbs.

Balsamic Cream Sauce:
1 cup 18% cream
½ cup reduced-sodium beef broth
⅓ cup aged balsamic vinegar
2 Tbsp. packed brown sugar
1 Tbsp. all-purpose flour
2 sprigs fresh thyme leaves
Directions:
Directions:
Preheat oven to 425 °. Line a baking sheet with foil.
Place peppercorns in a small resealable bag and using meat mallet, crush them coarsely. Set aside.
In a small skillet, melt the butter over medium heat. Add shallots, garlic and parsley and sauté for 3 minutes or until softened; let cool slightly. Stir in bread crumbs and peppercorns.
Place pork tenderloins on a baking sheet and press the shallot mixture along the top and sides of each tenderloin. Roast in the oven for about 20 minutes or until meat thermometer inserted in reaches 155º F. Let stand for 5 minutes before slicing.

Balsamic Cream Sauce:
In a small saucepan, whisk together cream, beef broth, vinegar, sugar, flour and thyme. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer stirring occasionally, for about 10 minutes or until mixture is reduced to about 1½ cups. Remove thyme sprigs and spoon sauce on plate. Serve sliced pork tenderloin on top.
Personal Notes:
Personal Notes:
Given to me by my sister-in-law...one of the best cooks I know.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

9W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!