- 2 tablespoons vegetable oil
- Kosher salt
- 2 pounds pork tenderloin
- 2 shallots, minced
- 1 tablespoon unsalted butter
- 3 tablespoons green peppercorns
- 2 cups beef stock
- 1 cup heavy cream
Recipe courtesy Theodore Leaf -- theodoreleaf.com
1. Pre-heat the oven to 400.°
2. Pat the pork tenderloins dry, and season on all sides with kosher salt.
3. Heat 2 tablespoons oil in a large frying pan (oven-proof) over medium-high heat.
4. Sear the pork tenderloins on all sides until golden brown.
5. Place the frying pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 140 degrees at the thickest part.
6. Transfer the tenderloins to a platter and cover tightly with aluminum foil.
7. Allow to rest for 10 minutes. While the pork rests melt the butter in the same pan and soften the shallots and peppercorns for 1-2 minutes.
8. Add the beef stock and heavy cream and reduce until the sauce thickens enough to coat the back of a spoon.
9. Pour in any juices that collected on the platter.
10. Taste and add salt if needed. Cut the tenderloins and pour the sauce right down the center and serve.