Pork Tenderloin with creamy green peppercorn sauce

Recipe by Mike0102Course: MainCuisine: GermanDifficulty: Medium

Servings

servings

Cooking time

minutes

Total time

minutes

This is a very nice dish to impress someone with a home cooked meal that taste like fine dining at a fancy restaurant.
Instead of the green peppercorns you can also use some mushrooms like champions, to do that you just enter the mushrooms right after the onions and cook them for a couple of minutes and add some fresh parsley at the end in the sauce(watch my YouTube shorts video at the bottom) . I hope you try both variations and let me know which one you like best.

Ingredients

1 1/2 to 2 Pork Tenderloin (about 2lbs)
1 1/2 tbsp of green peppercorns in brine
1 yellow onion finally chopped
1 tbsp of concentrated tomato paste
1 cup of white wine
1 cup of chicken stock
1 1/2 cups of heavy cream
2 tbspcanola oil
2 tbsp butter

Directions

preheat the oven for 320°F (160°C)
crush the peppercorns in a mortar
wash and clean the Tenderloin from any silver skin
heat the oil in a frying pan over hight heat
enter the meat and fry it from all sites till golden brown
put the meat in the oven till it reaches a temperature of 140° F (62° C)
lower the heat to medium high and enter the butter into the same pan together with the onions and stir till golden brown
make a little space in the middle of the pan and put the concentrated tomato paste in and stir and mix with the onions for about a minute
pour in the white wine and let the alcohol evaporate for another minute before you enter the chicken stock
let it cook for 4-5 minutes to reduce it a little bit and enter the heavy cream
lower the heat and let it simmer till it has the desired consistency than just keep it warm till the meat is ready
once the meat reach the temperature of 140° F (62° C) take it out and cover it with aluminium foil and let it rest for approx. 10 minutes in the meantime cook your pasta
cut the meat in one inch thick pieces it should be with a light pink color (if it is to raw for you just put it in the sauce for about 1-2 minutes each side) put it immediately on a preheated plate with your pasta and pour the sauce over both
cut the meat in one inch thick pieces it should be with a light pink color (if it is to raw for you just put it in the sauce for about 1-2 minutes each side) put it immediately on a preheated plate with your pasta and pour the sauce over both