This Pork Tenderloin with Peppercorn Sauce is over-the-top loaded with flavor. The pork is tender and juicy and the sauce?? So good you’ll want to top everything on your plate with it!
Hey there folks. We’re jazzing up our Easter menu this year with one of our favorites, my Pork Tenderloin with Peppercorn Sauce.
Seriously, if you haven’t tried my peppercorn sauce recipe from way back when here at the BHK, you’re totally missing out. Once you try it, you’ll want to douse everything with it. Steaks, burgers, pork, chicken. It’s that good.
Why You’ll Love this Recipe
There’s nothing easier than a pork tenderloin for dinner. It’s good for you and takes no time at all to prepare.
Leftover pork tenderloin slices are also really delish for a sandwich the next day.
Ingredients You’ll Need
- one pork tenderloin
- salt and pepper
- olive oil
- shallots
- garlic
- black peppercorns
- bourbon
- low-sodium beef broth
- granulated sugar
- heavy cream
- butter
- cornstarch
I used black peppercorns for today’s recipe because I had them on hand, but you could also use a colorful medley of black, white, pink and green peppercorns if you prefer.
My go-to for recipes is always low-sodium broths. I try to watch our sodium intake, so if you prefer your foods a bit saltier, you can season the peppercorn sauce with salt to your taste.
Step-By-Step Instructions
The first step is to trim your pork tenderloin of any silver skin and pat the tenderloin with a paper towel.
You’ll season the tenderloin with salt and pepper and then heat your olive oil in a large deep skillet, add your pork and sear it on all sides until golden brown, about 3 minutes per side. When the pork is done you can transfer it to a baking dish and roast the pork in the oven at 400 degrees for 18-20 minutes or until the internal temperature is 145 degrees. You’ll remove the pork from the oven and tent the dish with foil while it rests.
Do not rinse the skillet you used to sear your pork because you’ll want to use it for making your peppercorn sauce in the next step.
The second step is to make your peppercorn sauce. You’ll start by lowering the heat to medium and adding your chopped shallots and garlic. Cook until shallots and garlic soften, about 5 minutes adding extra olive oil if needed.
The third step is to add the peppercorns to the shallots and continue to cook for 2-4 minutes, followed by the bourbon to deglaze the pan, scraping up any brown bits from the bottom of the skillet.
The fourth step is to stir in the beef broth and sugar and continue to cook for about 4 minutes.
The final step is to whisk in heavy cream and then add butter until well combined and heated through.
I like the sauce somewhat thickened, so I whisk together two tablespoons cornstarch with two tablespoons cold water and whisk into the sauce until smooth and thickened. Continue to cook for a minute or two until smooth and heated through.
You can slice your pork tenderloin and add to a large platter and drizzle some of the sauce over the tenderolin if you’d like or you can just serve the sauce on a side in a gravy boat. If you’d like, you can also sprinkle the tenderloin with fresh chopped parsley as a garnish.
This is a delicious family dinner, yet impressive enough for guests. Once you try the peppercorn sauce, I think you’ll be hooked. it really is that good.
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Pork Tenderloin with Peppercorn Sauce
As mentioned above, you can use black peppercorns or a combination of colored peppercorns.
To round out the meal, serve with some mashed potatoes and fresh green beans.
More Delicious Pork Recipes to Enjoy
Pork Tenderloin with Peppercorn Sauce
Print Recipe Pin RecipeIngredients
- 1 1 1/2 lb. pork tenderloin, trimmed
- salt and pepper
- 2 Tbsp. olive oil
- 1/3 cup shallots, finely chopped
- 3 cloves garlic, finely minced
- 1 1/2 Tbsp. whole black peppercorns, crushed gently with a mortar and pestle, do not totally grind
- 1/4 cup bourbon
- 2 cups low-sodium beef broth
- 1 tsp. granulated sugar
- 1/3 cup heavy cream
- 2 Tbsp. butter
- 2 Tbsp. cornstarch, for thickening with two tablespoons cold water
Instructions
- Preheat oven to 400 degrees.
- Trim your pork tenderloin of any silver skin and pat the tenderloin with a paper towel. Season with salt and pepper. Heat olive oil in a large deep skillet over medium-high heat, then add your pork and sear it on all sides until golden brown, about 3 minutes per side. Do not rinse skillet.When the pork is done searing transfer it to a baking dish and roast in the oven at 400 degrees for 18-22 minutes or until the internal temperature is 145 degrees. Remove the pork from the oven and tent the dish with foil while it rests.
- While the pork is cooking make your peppercorn sauce. Add your chopped shallots and garlic to the skillet and cook over medium heat until shallots and garlic soften, about 4-5 minutes adding extra olive oil if needed and stirring often.
- Add the peppercorns to the shallots and continue to cook for 2-4 minutes, followed by the bourbon to deglaze the pan, scraping up any brown bits from the bottom of the skillet.Stir in the beef broth and sugar and continue to cook for about 4 minutes. Whisk in heavy cream and then add butter until well combined and heated through.
- To thicken the sauce whisk together two tablespoons cornstarch with two tablespoons cold water and then whisk into the sauce until smooth and thickened. Continue to cook for a minute or two on low.
- Slice your pork tenderloin and add to a large platter and drizzle some of the peppercorn sauce over the tenderolin if you'd like or you can just serve the sauce on a side in a gravy boat. If you'd like, you can also sprinkle the tenderloin with fresh chopped parsley as a garnish.
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