Best 7 Peppercorn Crusted Pork Loin With Creamy Sauce Recipes

PERFECT PORK TENDERLOIN

Steps:

• For the pork tenderloin: Preheat the oven to 425 degrees F.
• Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin.
• Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix.
• Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest.
• For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed.
• Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.

PEPPERCORN CRUSTED PORK TENDERLOIN WITH BALSAMIC CREAM SAUCE

Steps:

• Preheat the oven to 425 degrees F and line a baking sheet with foil.
• Place the peppercorns in a small bag and using a meat mallet, crush the peppercorns coarsely and set aside.
• In a small skillet, melt the butter over medium heat.
• Add the shallots, garlic and parsley and saute for 3 minutes or until softened; let cool slightly.
• Stir in the breadcrumbs and peppercorns.
• Place the pork tenderloins on the baking sheet and press the shallot mixture along the top and sides of each tenderloin.
• Roast in the oven about 20 minutes or until a meat thermometer inserted in reaches 155 degrees F.
• Let stand for 5 minutes before slicing.
• To make the sauce, whisk together the cream, stock, vinegar, sugar, flour and thyme.
• Bring to a boil over medium heat, stirring occasionally.
• Reduce the heat and simmer, stirring occasionally, for about 10 minutes or until reduced to about 1-1/2 cups.
• Spoon the sauce onto the individual plates and serve the sliced pork tenderloin on top.

THE PERFECT PEPPER CRUSTED PORK LOIN

Steps:

• Preheat oven to 375° Fahrenheit.
• Combine cracked peppercorns, red pepper and salt in a small bowl. Set aside.
• Pat pork loin dry with paper towel. Rub with mustard and garlic, covering all sides and ends. Now, coat all sides and ends with peppercorn rub.
• Heat olive oil in cast iron skillet. When hot, place tenderloin in skillet and sear on all sides. Use tongs to carefully turn the tenderloin. If some of the rub sticks, just scrape from the bottom of the skillet and pat back onto pork loin.
• When pork loin has been seared, place in baking dish and bake at 375° until an inner temperature of 145-150 has been reached (about 40-45 minutes). Remove from oven and let rest 5 minutes before slicing.

PEPPERCORN CRUSTED PORK LOIN WITH PEPPER GRAVY

Steps:

• Sprinkle the peppercorns on a piece of foil.
• Spray the entire pork loin with cooking spray.
• Roll the tenderloin in the peppercorns until fully crusted and pat them into the meat.
• In a saute pan, quickly brown the pork on all sides.
• Place on a rack, uncovered in a 325 oven and roast for about 2 hours until meat thermometer reaches 170.
• For the Gravy:.
• With whisk mix flour and milk in large pan, add butter, peppercorns and salt.
• Cook until thickened, lower heat, simmer for 15 minutes.
• Slice meat into 1/2" slices.
• Serve with gravy.

PORK TENDERLOIN WITH CREAMY HERB SAUCE

Steps:

• Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often. Add pork, and cook until lightly browned. Remove only pork, and keep warm.
• In the skillet, stir together flour, basil, parsley, pepper, and beef granules. Whisk in light cream, stirring until thick. Stir in wine. Return pork to pan, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.

PEPPERCORN PORK TENDERLOIN

Steps:

• Press pepper into all sides of tenderloin.
• Heat butter in a frying pan that just fits the pork and brown over medium high heat.
• Reduce heat to low.
• Pour brandy over the pork.
• Mix remaining ingredients and stir into pan.
• Cover and cook for 20-25 minutes.
• Remove pork and cut into 1/2 inch slices.
• Pour sauce over top.

PEPPER-CRUSTED PORK TENDERLOIN

Steps:

• Preheat oven to 425°. Mix first five ingredients. To make a double roast, arrange tenderloins side by side, thick end to thin end; tie together with kitchen string at 1-1/2-in. intervals. Place on a rack in a 15x10x1-in. pan. Spread with mustard mixture; cover with bread crumbs, pressing to adhere. , Bake until a thermometer inserted in pork reads 145°, 30-40 minutes. (Tent loosely with foil if needed to prevent overbrowning.) Let stand 5 minutes. Cut into slices; remove string before serving.