Pork Tenderloin With Burgundy Peppercorn Sauce Recipes

KATHLEEN'S BURGUNDY PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F.
• Place pork in a 9x13 inch baking dish and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery and pour wine over all.
• Bake in preheated oven for 45 minutes.
• When done baking, remove meat from baking dish and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices and stir until thickened. Slice meat and cover with the gravy.

BURGUNDY PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
• Bake in the preheated oven for 45 minutes.
• When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.

PORK TENDERLOIN WITH PEPPERCORN GRAVY

Steps:

• Preheat oven to 425F.
• Prepare the pork tenderloin by removing the silver skin and any visible fat. Season with some salt and set aside.
• Heat an oven-proof skillet on the stove-top over medium-high heat. Add a splash of olive oil and heat. Add the pork tenderloin and cook, turning as needed, until it is seared and golden on all sides.
• Place skillet with the pork into the preheated oven and cook until the pork reaches an internal temperature of 145F, when measured in the thickest part of the meat, about 20-25 minutes.
• While pork is cooking, gather and measure out your sauce ingredients and have handy.
• Remove skillet from oven. Remove pork to to a cutting board to rest and loosely tent with a piece of aluminum foil.
• Place the hot skillet back on the stovetop over medium-high heat. To the skillet, add butter and melt, scraping up in bits in the bottom of the pan. Add the onions and peppercorns and stir until the onions are starting to colour, about 1 minute. Add the wine and cook, stirring, until mostly evaporated, about 1 minute. Add the broth, Dijon mustard and thyme. Reduce heat to medium and allow sauce to simmer/reduce for a few minutes to blend the flavours and reduce slightly. Add cream, if using and stir to combine and warm through. Taste the sauce and season with salt, as needed. To thicken the gravy, combine cornstarch and water in a small bowl, stirring until smooth. Add a bit at a time to your hot gravy, stirring well after each addition, until desired thickness is achieved.
• Cut pork tenderloin into slices and spoon hot gravy over-top, to serve.

PORK TENDERLOIN WITH BURGUNDY PEPPERCORN SAUCE RECIPE

Steps:

• To Prepare the Tenderloin:
• Preheat oven to 425 degrees F. Trim pork tenderloin of any excess fat, and remove silver skin.
• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Generously season the tenderloin with the freshly-cracked black pepper, and press to be sure it sticks.
• Add to the skillet and cook, turning as needed, for about 4 to 5 minutes (about 1 minute per side), until evenly browned.
• Transfer tenderloin to a greased baking dish, and place it in the oven to roast for about 12 to 15 minutes, until an instant-read thermometer inserted into the thickest part of the tenderloin reads 140 degrees F.
• Remove the dish from the oven and transfer the tenderloin to a plate and cover loosely with aluminum foil to keep warm.
• To Make the Burgundy Peppercorn Sauce:
• Meanwhile, in a skillet or saucepan over medium-high heat, add the shallots and sauté for about 2 minutes. Then add the garlic and sauté for 1 more minute.
• Add the red wine and as it boils, deglaze the pan by scraping the bottom of the pan with a wooden spoon (helps to have one with a straight edge) to dislodge all the browned bits.
• Once the wine is almost cooked away, add the beef stock and turn the heat to high. Boil the sauce down for about 4 to 5 minutes until there's a noticeable trail when you drag a wooden spoon through the center of it.
• Pour in the heavy cream and resume boiling. Again, boil down until you can make that telltale trail from the wooden spoon.
• Turn off the heat and add the parsley and any remaining black pepper (no more than 1 tablespoon, the rest should have already been used to pepper the tenderloin). Taste for salt and add if needed.
• To Assemble the Dish:
• Cut the tenderloin on a slight diagonal (in ½- or 1-inch slices), and then spoon the sauce over to serve.

PEPPERCORN PORK TENDERLOIN

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.

BURGUNDY PORK TENDERLOIN

Steps:

• Mix together all marinade ingredients and marinate the pork, covered overnight (24 hrs)in the fridge.
• Remove pork and gently pat dry with a paper towel.
• Cook the pork over medium high heat in a skillet with the butter and the oil for about twenty minutes, or until well browned on all sides.
• Deglaze with the marinade and braise for 3-5 minutes.
• Remove the filets when fully cooked(170° inside), set aside, and keep warm.
• Reduce the sauce by about one third, about 20-25 minutes and then incorporate the cream and estragon sprigs.
• Cook for another 5 minutes, or until thickened.
• Cut the pork into medallions, and pour the sauce on top to serve.