Peppercorn Pork Tenderloin Recipes

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PEPPERCORN PORK TENDERLOIN



Peppercorn Pork Tenderloin image

A decadent little sauce makes this pork very tender and moist. Tastes like it should be harder to make than it is!

Provided by Jan in Lanark

Categories     Pork

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 10

1/2-1 teaspoon fresh ground black pepper, on the coarse side
1 pork tenderloin
2 tablespoons butter
3 tablespoons brandy
1/2 cup whipping cream
1 tablespoon Dijon mustard
1/4 teaspoon salt
1 pinch thyme
1 pinch marjoram
1 pinch rosemary

Steps:

  • Press pepper into all sides of tenderloin.
  • Heat butter in a frying pan that just fits the pork and brown over medium high heat.
  • Reduce heat to low.
  • Pour brandy over the pork.
  • Mix remaining ingredients and stir into pan.
  • Cover and cook for 20-25 minutes.
  • Remove pork and cut into 1/2 inch slices.
  • Pour sauce over top.

PEPPERCORN PORK TENDERLOIN



Peppercorn Pork Tenderloin image

Looking for a meaty dinner-for-two recipe? Then check out this pork tenderloin that's cooked with peppercorns and apple juice for a delightful flavor - ready in less than 15 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Yield 2

Number Of Ingredients 8

1 teaspoon olive oil
1/2 pound pork tenderloin, cut into 1/8-inch slices
1/2 teaspoon crushed green peppercorns
1/4 cup unsweetened apple juice
1 tablespoon lemon juice
1 tablespoon sour cream
Hot cooked orzo or rice, if desired
Chopped fresh parsley, if desired

Steps:

  • Heat oil in 10-inch nonstick skillet over medium-high heat. Sprinkle both sides of pork with peppercorns.
  • Sauté pork in oil 1 to 2 minutes on each side or until brown. Stir apple juice and lemon juice into skillet. Cook over low heat 2 minutes or until pork is brown. Stir in sour cream until blended.
  • Serve pork and sauce over orzo. Sprinkle with parsley.

Nutrition Facts : Calories 190, Carbohydrate 4 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 55 mg

PEPPER-CRUSTED PORK TENDERLOIN



Pepper-Crusted Pork Tenderloin image

Guests will be impressed by this elegant entree and its golden crumb coating with peppery pizazz. The meat slices up so moist and tender, you can serve it without sauce and still have a succulent taste-tempting main dish. -Ellen Riley, Murfreesboro, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 7

3 tablespoons Dijon mustard
1 tablespoon buttermilk
2 teaspoons minced fresh thyme
1 to 2 teaspoons coarsely ground pepper
1/4 teaspoon salt
2 pork tenderloins (3/4 pound each)
2/3 cup soft bread crumbs

Steps:

  • Preheat oven to 425°. Mix first five ingredients. To make a double roast, arrange tenderloins side by side, thick end to thin end; tie together with kitchen string at 1-1/2-in. intervals. Place on a rack in a 15x10x1-in. pan. Spread with mustard mixture; cover with bread crumbs, pressing to adhere. , Bake until a thermometer inserted in pork reads 145°, 30-40 minutes. (Tent loosely with foil if needed to prevent overbrowning.) Let stand 5 minutes. Cut into slices; remove string before serving.

Nutrition Facts : Calories 155 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 353mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

PORK TENDERLOIN WITH MUSTARD-PEPPERCORN CRUST



Pork Tenderloin with Mustard-Peppercorn Crust image

This recipe, which comes from Canadian Living magazine, is very easy to prepare and is ready in under an hour. Serve with rice pilaf.

Provided by Irmgard

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 4

3/4 lb pork tenderloin, trimmed
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
2 teaspoons crushed black peppercorns

Steps:

  • Pat the tenderloin dry.
  • Mix together the mustard and thyme; spread all over the tenderloin.
  • Sprinkle all over with the peppercorns.
  • Place on a rack in a roasting pan and roast in a 400 degree F oven for 30 to 40 minutes or until a meat thermometer inserted into the thickest part registers 160-170 degrees F and juices run clear.
  • To serve, cut into 3/4-inch thick slices.

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