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Pork
Tenderloin Recipe
Mediterranean
Pork Tenderloin With A Delicious Creamy Peppercorn Sauce
We love this creamy
pork tenderloin recipe.
It's so quick and easy to cook and serve and just melts in your mouth.
The
tender pork combined with its delicious aromatic pepper sauce will be a
great hit every time. Mediterranean herbs and brandy just give it that
extra zing. A really fab dinner party dish that, for the hostess, is
zero stress and very impressive.
Give it a try, you won't regret it!
Why not include this in your own Mediterranean diet it's healthy and
full of goodness.
Eat well - feel full and satisfied and lose those excess pounds without
undue effort.
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Recipe Ingredients for Four People
2 large pork tenderloins, trimmed of all fat
and sinews, each cut into 8 medallions and flattened slightly
1 teaspoon salt
1 tablespoon black peppercorns, roughly crushed
in a pestle and mortar
2 teaspoons herbs de provence
1tablespoon extra virgen olive oil
1 tablespoon butter
2
cloves garlic, bashed into a paste
About 4 tablespoons brandy
1 cup/250ml double/heavy cream
A little cornflour/cornstarch and water
(optional)
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Mix together the salt, peppercorns, and herbs
in a bowl.
Evenly coat each of the medallions with this
mixture and allow to marinate, covered, for about 2 hours
In a large non stick fry pan, heat the olive
oil
over medium to high heat.
Add the medallions and cook for 2 1/2 minutes
on the first side, turn over and cook for 2 minutes on the second side.
Transfer to a tray, cover with foil, and keep
warm in the oven.
Add the butter to the fry pan and when foamy
add the garlic and cook for a minute.
Add the brandy and flambée.
Then add the cream and cook for about 3 minutes
until the sauce has thickened a little. If you prefer a thicker sauce
just add a little cornflour/cornstarch that has been slaked with water
to this mixture and bring back to the boil.
Return the medallions and any accumulated
juices to the pan and cook until the meat is just warmed through, about
30 seconds.
Arrange 4 medallions on each plate and pour
the sauce over them.
We bought this non-carcinogenic Le Creuset fry pan 3 years ago because
we were fed up with crumbling dangerous teflon on past purchases! We
have used it regularily on the hob and in the oven and it is still
perfect and non stick. Well worth the investment.
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We love this creamy
pork tenderloin recipe.
New!
We're proud to announce our: 
New! Comments
Have your say about what you just read! Leave me a comment or ask a culinary question in the box below.