Peppercorn Crusted Pork Tenderloin With Balsamic Cream Sauce

Name: Peppercorn Crusted Pork Tenderloin With Balsamic Cream Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6-8 serving(s)
Ingredients: 2 tablespoons mixed peppercorns; 1 tablespoon butter; 1/2 cup shallot, minced; 3 garlic cloves, minced; 2 tablespoons fresh Italian parsley, chopped; 1/4 cup panko breadcrumbs; 2 pork tenderloin, about 2 lb. total; 1 cup table cream; 1/2 cup beef stock; 1/3 cup balsamic vinegar; 2 tablespoons brown sugar, packed; 1 tablespoon all-purpose flour; 1/2 teaspoon dried thyme

Submitted by Irmgard

"This recipe from the Dairy Farmers of Canada is absolutely yummy and can be easily divided in half to serve fewer people. Serve with mashed potatoes or buttered egg noodles to take advantage of the delicious sauce."

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Ready In:: 55mins
Ingredients:: 13
Serves:: 6-8

ingredients

2 tablespoons mixed peppercorns
1 tablespoon butter
¹⁄₂ cup shallot, minced
3 garlic cloves, minced
2 tablespoons fresh Italian parsley, chopped
¹⁄₄ cup panko breadcrumbs
2 pork tenderloin, about 2 lb. total
Sauce
1 cup table cream
¹⁄₂ cup beef stock
¹⁄₃ cup balsamic vinegar
2 tablespoons brown sugar, packed
1 tablespoon all-purpose flour
¹⁄₂ teaspoon dried thyme

directions

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.

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RECIPE SUBMITTED BY

Irmgard

Canada

I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <img src=http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg alt= /> <img src=http://www.recipezaar.com/members/home/532663/cookswithcattitude.JPG alt= /> <img src=http://i146.photobucket.com/albums/r271/copperhorse58/CalendarGirlsSwap2009.jpg alt= /> If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!

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