Tuesday, September 23, 2014

Pork Tenderloin Au Poivre -Pork with cracked black peppercorns

Well now, doesn't this sound fancy... I wanted to try something a little different and this Pork Tenderloin Au Poivre was very tasty and only called for a few basic ingredients. The hardest part is cracking the peppercorns and take it from me, putting them in the food processor is bad advice folks, just-don't-do-it. I also found that for two tenderloins I only needed a couple tsp of peppercorns (before crushing them). I followed instructions for searing on the stove and finishing in the oven, this allowed me to make a nice pan sauce at the end.
We enjoyed adding this new flavor to our pork tenderloin recipe list,
and I bet it would be great on the grill too.

Pork Tenderloin Au Poivre-from Brooklyn Farmhouse
One 1 lb pork tenderloin, trimmed of any silverskin
1/2 tsp salt
1/2 tsp very coarsely ground black pepper
1 garlic clove, peeled and lightly crushed
2 Tblsp extra virgin olive oil
1/4 C chicken stock
1 Tblsp butter
  1. Preheat oven to 400º.
  2. Season pork with salt and peppercorns, pressing the peppercorns lightly into the meat to adhere.
  3. In a medium saucepan with an oven-proof handle, add the olive oil and garlic and heat on medium until the garlic is just golden, turning the garlic occasionally, 1-2 minutes. Remove and discard garlic clove.
  4. Turn the heat up to high. Add the pork tenderloin and sear on all sides, about 5 minutes per side, or until the entire tenderloin is evenly browned. This will be smoky folks.
  5. Put the entire pan (with pork) into the oven and cook for 10-15 minutes, or until the internal temperature of the pork reaches 150ºF. Carefully turn the pork once during cooking.
  6. Remove the pan from the oven (the handle will be very hot). Place pork on a cutting board and cover with foil. Let rest for 10-15 minutes.
  7. Pour off all but 1 tsp of fat remaining in the pan. Place the pan over medium heat (do not clean pan) and add the chicken stock. Using a wooden spoon, scrape the browned bits off of the bottom of the pan. Let the mixture boil until reduced slightly (a little less than 5 minutes).
  8. Add the butter and using a whisk swirl around in pan until it has melted into the sauce.
  9. Taste the pan jus and season with S&P if necessary.
  10. Pour pan jus over sliced pork and serve.
Eat well and have a happy day:@)


  1. HI I have just arrived back after a 6 weeks holiday in Africa and have LOTS of photographs to edit and share (eventually) and as I have not had time to shop yet, your recipe sound mouth watering.

  2. I keep a small, handheld, coffee grinder for herbs and spices. Works well and is cheap. But this recipe sounds expensive (though not). I think it would impress guests name wise and taste wise .


  3. i love freshly cracked peppercorns. laughed at your food processor comment. i was just craving pork the other day - and that's odd.

  4. I love this simple, elegant recipe! You have so many terrific pork recipes!

  5. I just got several center cut pork loins on sale for 1.79! You know I scooped up a bunch for the freezer for future use. This looks very good!

  6. I know I will love this, Lynn. I've cracked peppercorns with the bottom of a cast iron or heavy skillet. Don't know if you've tried that method or not? I'll be looking for a pork tenderloin on sale. I'll bet the boys liked this meal.

  7. Yikes, I have heard that a coffee grinder [dedicated to spices only] is handy for stuff like this, I have to smile picturing your peppercorns going round and round and round~ your result was well worth the experiment, looks divine!

  8. I bet this is as tasty as it sounds, with the jus and peppercorns it must have a very rich taste. Mmmm!!! x

  9. Your photo has me drooling Lynn, we love a peppercorn sauce! I've seen Pioneer Woman aggressively go after her peppercorns with a rolling pin in a plastic bag :)

  10. Hi Lynn, This looks so good even at this hour of the morning! I think Santa needs to bring you a good pepper grinder. It makes kitchen life so much easier! Linda

  11. Can't wait to try this! Love pork tenderloin. Sorry, little piggies everywhere.

  12. This sounds delicious, Lynn! I'll be pinning this to This Little Piggy :)


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