Pork tenderloin with green peppercorns in a skillet, the meat main course that is chic, economical and versatile, suitable for holidays and everyday meals. Today we will prepare the pork tenderloin with green peppercorns, economical, tender and succulent, a main course that brings flavor and originality to the table without spending much. Pork tenderloin is a cut of meat that, if cooked with care, allows us to serve refined mains at modest prices, like Orange Pork Tenderloin or Pork Tenderloin with Apple Sauce. The pork tenderloin with green peppercorns is a perfect recipe for Sunday or festive days: juicy and tender, suitable for the whole family. Let’s head to the kitchen now, I’ll explain how to make it (with my recipe), but before we start cooking I remind you if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile, and that here you’ll find 10 Christmas main courses you’ll surely like! If you also like more refined meat mains, here’s the Roast Beef recipe and the Beef Wellington.
Take a look
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2-3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make pork tenderloin with green peppercorns
- 1 1/3 lb pork tenderloin
- as needed all-purpose flour (type 00)
- 3 tbsp butter
- 2 tbsp brandy
- 3.4 fl oz vegetable broth (or meat broth)
- 3/4 + 2 tbsp cup heavy cream (or cooking cream)
- 2 tsp Dijon mustard
- 1 teaspoon green peppercorns (in brine)
Tools
- Skillet
Preparation of pork tenderloin with green peppercorns
To prepare the tenderloin with green peppercorns, start by warming the broth and letting the meat come to room temperature. Trim the fat from the whole tenderloin and cut it into 5–6 medallions. Dredge them in flour so it adheres well on all sides.
Melt the butter in a skillet—clarified butter would be better because it has a higher smoke point. Add a grind of green peppercorns and place the medallions in the pan. Cook 2 minutes per side, turning carefully so you don’t pierce the meat. Once nicely browned,
deglaze the medallions with the brandy and let the alcohol evaporate before adding the broth.
Once the cooking juices have reduced, pour in the cream and the mustard (there’s no photo of this final step). Stir, finish with a few whole green peppercorns in brine, and wait until the sauce begins to thicken slightly.
Season with salt if necessary and let rest for a few minutes in a warm place before serving.
Storage notes and tips
Brandy can be substituted with cognac, whiskey, white or red wine, port or marsala.
If you cannot find green peppercorns in brine, use ground green peppercorns only, but the result will be slightly less aromatic.
To reach the desired level of doneness you can measure the internal temperature of the meat with a probe: for a pink (medium-rare) cook aim for 124°F-126°F at most; for medium cook 131°F-136°F will be suitable.
Store any leftover tenderloin in the fridge and consume within 24 hours after reheating.
If you want to stay updated on my recipes, follow me on:
pinterest, you tube, X and tiktok
For a well-done tenderloin you should reach an internal cooking temperature between 136°F and 149°F.
From here, you can return to the HOME and discover new recipes!
