Peppercorn Crusted Pork Tenderloin with Balsamic Cream Sauce | Canadian Goodness

Ingredients

• 2 tbsp (30 mL) mixed peppercorns
• 1 tbsp (15 mL) butter
• 1/2 cup (125 mL) minced shallots
• 3 minced garlic cloves
• 2 tbsp (30 mL) chopped fresh Italian parsley
• 1/4 cup (60 mL) panko bread crumbs or dry bread crumbs
• 2 pork tenderloins about 2.2 lbs/1 kg total
• Balsamic Cream Sauce
• 1 cup (250 mL) 18 % cream
• 1/2 cup (125 mL) reduced-sodium beef broth
• 1/3 cup (80 mL) aged balsamic vinegar
• 2 tbsp (30 mL) packed brown sugar
• 1 tbsp (15 mL) all-purpose flour
• 2 sprigs fresh thyme leaves