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Peppercorn Crusted Pork Tenderloin with Balsamic Cream Sauce

An elegant way to serve guests over the holidays is with this easy recipe. Serve the pork with a lightly buttered egg noodle or a creamy roasted garlic mashed potato and colourful mixed vegetables alongside.

Course Main Dishes
Prep. Time 20 mins
Cooking Time 30 mins
Yields 6 to 8 servings

Preparation
Nutritional Info
Comments (1)

Preparation

What You Need

2 tbsp (30 ml) mixed peppercorns

1 tbsp (15 ml) butter

1/2 cup (125 ml) minced shallots

3 cloves garlic, minced

2 tbsp (30 ml) chopped fresh Italian parsley

1/4 cup (50 ml) panko or

dry breadcrumbs

2 pork tenderloins, about 2 lbs/1 kg total

Balsamic Cream Sauce:

1 cup (250 ml) 18% table cream

1/2 cup (125 ml) reduced-sodium beef stock

1/3 cup (75 ml) aged balsamic vinegar

2 tbsp (30 ml) packed brown sugar

1 tbsp (15 ml) all purpose flour

2 sprigs fresh thyme leaves

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with foil.

Place peppercorns in a small resealable bag and using meat mallet, crush peppercorns coarsely and set aside.

In a small skillet, melt butter over medium heat. Add shallots, garlic and parsley and sauté for 3 minutes or until softened; let cool slightly. Stir in breadcrumbs and peppercorns.

Place pork tenderloins on baking sheet and press shallot mixture along top and sides of each tenderloin. Roast in oven for about 20 minutes or until meat thermometer inserted in reaches 155°F (68°C). Let stand for 5 minutes before slicing.

Balsamic Cream Sauce: Meanwhile, in small saucepan, whisk together cream, stock, vinegar, sugar, flour and thyme. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer stirring occasionally, for about 10 minutes or until reduced to about 1-½ cups (375 mL). Remove thyme sprigs and spoon sauce on plate and serve sliced pork tenderloin on top.

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Nutritional Info

Per serving

Energy: 275 Calories
Protein: 29 g
Carbohydrate: 12 g
Fat: 12 g
Fibre: 0.8 g
Sodium: 119 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 5 % / 57 mg
Selenium: 88 %
Thiamin: 69 %
Niacin: 48 %
Vitamin B12: 30 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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Ronda
January 28th, 2012

Best pork recipe ever! If you don't have shallots just use onions...works just as well. Served over buttered egg noodles, rice or tonight trying with just mashed potatoes. Also great with a thick sirloin pork chop rather than the tenderloin. Hard to eat pork any other way now!