Peppercorn Pork Tenderloin

Elevate your dinner table with this Peppercorn Pork Tenderloin, a show-stopping dish that perfectly balances bold flavors and creamy indulgence. Juicy, oven-roasted pork tenderloins are encrusted in freshly crushed black peppercorns, delivering a delightful kick of heat with every bite. Finished with a luxurious white wine and cream pan sauce infused with sautéed shallots and garlic, this recipe offers restaurant-quality flavor in just 45 minutes. Perfect for dinner parties or an elegant weeknight treat, this dish pairs beautifully with roasted vegetables or buttery mashed potatoes. Garnished with fresh parsley for a pop of color, this Peppercorn Pork Tenderloin is as visually stunning as it is delicious. Plus, with simple preparation techniques, it’s both approachable and guaranteed to impress!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces (about 1 pound each) pork tenderloin
• 2 tablespoons whole black peppercorns
• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 medium (finely minced) shallots
• 2 cloves (minced) garlic
• 0.5 cup white wine
• 0.5 cup chicken stock
• 0.25 cup heavy cream
• 2 tablespoons (chopped, for garnish) fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Using a mortar and pestle (or a heavy skillet), coarsely crush the black peppercorns until they are broken into large pieces.

Step 3

Pat the pork tenderloins dry with paper towels. Season evenly with salt on all sides.

Step 4

Rub the crushed peppercorns evenly onto the tenderloins, pressing lightly to ensure they adhere well.

Step 5

Heat the olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot and shimmering, sear the tenderloins on all sides until golden brown, about 2 minutes per side.

Step 6

Transfer the skillet to the preheated oven and roast the pork tenderloins for 12–15 minutes, or until the internal temperature reaches 145°F (63°C). Remove the tenderloins from the skillet, cover loosely with foil, and let them rest for 10 minutes.

Step 7

While the pork rests, return the skillet to the stovetop over medium heat. Add the butter to the skillet and let it melt.

Step 8

Stir in the minced shallots and garlic, sautéing for 2–3 minutes until softened and aromatic.

Step 9

Deglaze the skillet by pouring in the white wine, scraping any browned bits from the bottom. Simmer the wine for about 2 minutes until reduced by half.

Step 10

Stir in the chicken stock and heavy cream. Simmer the sauce for another 3–4 minutes until slightly thickened and smooth.

Step 11

Adjust seasoning with salt as needed. Remove the skillet from heat.

Step 12

Slice the rested pork tenderloins into medallions and arrange them on a serving plate.

Step 13

Drizzle the creamy peppercorn sauce over the pork and garnish with chopped parsley.

Step 14

Serve immediately and enjoy!

Nutrition Facts

Serving size	(1432.6g)

Amount per serving	% Daily Value*
Calories	2119.1

Total Fat 105.0g	0%
Saturated Fat 41.1g	0%
Polyunsaturated Fat 7.1g
Cholesterol 749.5mg	0%
Sodium 5545.3mg	0%
Total Carbohydrate 28.9g	0%
Dietary Fiber 6.4g	0%
Total Sugars 8.2g
Protein 234.0g	0%

Vitamin D 72.6IU	0%
Calcium 191.7mg	0%
Iron 13.9mg	0%
Potassium 4819.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.3%

Protein: 46.9%

Carbs: 5.8%