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Peppercorn Crusted Pork Tenderloin with Balsamic Cream Sauce Recipe

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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.

 

 

 

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