Peppercorn Crusted Pork Tenderloin With Balsamic Cream Sauce

1. 1

   Preheat the oven to 425 degrees F and line a baking sheet with foil.

2. 2

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

3. 3

   In a small skillet, melt the butter over medium heat.

4. 4

   Add the shallots, garlic and parsley and saute for 3 minutes or until softened; let cool slightly.

5. 5

   Stir in the breadcrumbs and peppercorns.

6. 6

   Place the pork tenderloins on the baking sheet and press the shallot mixture along the top and sides of each tenderloin.

7. 7

   Roast in the oven about 20 minutes or until a meat thermometer inserted in reaches 155 degrees F.

8. 8

   Let stand for 5 minutes before slicing.

9. 9

   To make the sauce, whisk together the cream, stock, vinegar, sugar, flour and thyme.

10. 10

    Bring to a boil over medium heat, stirring occasionally.

11. 11

    Reduce the heat and simmer, stirring occasionally, for about 10 minutes or until reduced to about 1-1/2 cups.

12. 12

    Spoon the sauce onto the individual plates and serve the sliced pork tenderloin on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.