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two roasted port tenderloins on a white platter with cream sauce
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4.60 from 5 votes

Pork Tenderloin au Poivre

A twist on classic Steak au Poivre made with juicy and succulent pork tenderloin seared to perfection then smothered in creamy, peppercorn infused pan-sauce. This elegant roast is sure to become a part of your holiday traditions!
Prep Time45 minutes
Cook Time45 minutes
Course: dinner, Main Course
Cuisine: American, French
Servings: 4 people
Calories: 460kcal

Ingredients

Pork Tenderloin

  • 1 1/2 lbs pork tenderloin
  • 2 tbsp dijon mustard
  • 2 tbsp neutral oil
  • salt and cracked black pepper

Peppercorn Sauce

  • 4 tbsp unsalted butter
  • 1 large shallot minced
  • 2 cloves garlic minced or grated
  • 2 tbsp whole peppercorns black or mixed
  • 2 tbsp green peppercorns in brine (optional) drained and rinsed
  • 1/3 c dry sherry, brandy or cognac
  • 3/4 c chicken stock
  • 3/4 c heavy cream

Instructions

  • Preheat the oven to 400 F. Take the pork tenderloin out of the refrigerator and pat dry with paper towels. Brush a thin layer of dijon mustard over the surface of the pork then season generously with salt and black pepper pressing to adhere it to all sides. Let stand at room temperature for 30 minutes.
  • In the meantime coarsely crush the whole peppercorns with a mortar and pestle or place in a resealable plastic bag and crush with a small saucepan or rolling pin. Set aside.
  • Heat the oil in a large oven-safe skillet over medium-high heat. When the oil starts to shimmer, add pork to skillet. Cook, turning occasionally, until the pork is browned on all sides, about 8 minutes.
  • Transfer the skillet to the oven. Roast until a meat thermometer inserted in thickest portion of pork registers 130°F, about 5-7 minutes then reduce the oven's temperature to 200°F and continue to cook until the thermometer registers 140°F, about 5 more minutes. Transfer the pork to a sheet pan and cover loosely with foil. Reserve the skillet to make the sauce. *See recipe card for more notes on internal temperature options.
  • Place skillet back on the stovetop over medium. Add the butter, shallot, garlic, crushed peppercorns and green peppercorns (if using) to the pan and cook, stirring often, until the shallot and garlic are soft and aromatic, about 5 minutes.
  • Next, add the sherry/brandy to the pan. Stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. When the alcohol is almost completely evaporated add the stock and cream and simmer on low for 8-10 minutes until the sauce is reduced enough to coat the back of spoon. Season, to taste, with salt.
  • Slices the pork into 1/4 rounds and transfer to a platter. Pour any juices from cutting board back into skillet and stir into sauce. Spoon the sauce over the sliced pork and serve right away!

Notes

Ingredient Notes and Substitutions:
  • Pork Tenderloin: Tenderloin is not the same as pork loin. Tenderloin is long and thin, loin is fatter. Tenderloin varies in weight and size. Aim for about 1.5-2 pounds. You may need two for this recipe. 
  • Green Peppercorns in Brine: While black peppercorns are essential to this recipe green peppercorns in brine are not. If you can't find them at the market or they're obnoxiously expensive–leave them out!
  • Dry Sherry, Brandy or Cognac: either of these liqueurs will work. If you prefer to cook without alcohol you may omit it from the recipe.  
Pork Internal Temperature Guide:
  • Medium: Take the pork out of the oven when a thermometer inserted into thickest part of the loin reads 140 F. As the pork rests it will land closer to 150F–a perfect medium.
  • Well Done: If you want absolutely no pink in the center cook the pork until it reads 155F then let it rest and come up to 160F.

Note: The great thing about this cut of meat is it varies in thickness so even if the center of the loin is medium the thinner ends will end up more well done. There's something for everyone!
Storing and Re-heating Leftovers:
  • Leftovers will stay fresh covered, in the refrigerator for up to 4 days. Reheat the pork and sauce over low heat in a saucepan or in the oven at 325 for 5-10 minutes. Add a few tablespoons of water to loosen up the sauce as needed.

Nutrition

Calories: 460kcal | Carbohydrates: 8g | Protein: 38g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 257mg | Potassium: 853mg | Fiber: 2g | Sugar: 1g | Vitamin A: 694IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg