Peppercorn Crusted Pork Tenderloin with Balsamic Cream Sauce | Canadian Goodness
An elegant way to serve guests over the holidays is with this easy recipe. Serve the pork with a lightly buttered egg noodle or a creamy roasted garlic mashed potato and colourful mixed vegetables...
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Cooking tools:
- Meat tenderizer
- Instant-read thermometer
- Zip-top bag
- Oven
- Stove
- Baking sheet
- Aluminum foil
- Skillet
- Saucepan
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Plate
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
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