French Bistro Pork Tenderloin with Green Peppercorn Sauce
Course:
Dinner, Main Dish
Cuisine:
French
INGREDIENTS:
- 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
DIRECTIONS:
- Pre-heat the oven to 400.°
- Pat the pork tenderloins dry, and season on all sides with kosher salt.
- Heat 2 tablespoons oil in a large frying pan (oven-proof) over medium-high heat.
- Sear the pork tenderloins on all sides until golden brown.
- 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.
- Transfer the tenderloins to a platter and cover tightly with aluminum foil.
- 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.
- Add the beef stock and heavy cream and reduce until the sauce thickens enough to coat the back of a spoon.
- Pour in any juices that collected on the platter.
- Taste and add salt if needed. Cut the tenderloins and pour the sauce right down the center and serve.