Article: Seared and Roasted Pork Tenderloin with a Peppercorn and Mustard Cream Sauce
Seared and Roasted Pork Tenderloin with a Peppercorn and Mustard Cream Sauce
Take your dinner to the next level with this succulent pork tenderloin that’s first seared to seal in every drop of flavor, then roasted until tender. Finished with a luscious peppercorn mustard sauce, it’s the ultimate blend of savory and creamy — perfect for a quiet evening meal or for wowing guests!
Serves: 6 - 8
Pork Ingredients
- 2 pork tenderloins (about 1 pound each)
- 1-1/2 teaspoons Kosher salt
- 2 tablespoons dried Herbes de Provence
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon granulated garlic
- 2 tablespoons butter
- 2 tablespoons Tuscan Herb olive oil
- 1/2 cup chicken broth
Peppercorn and Mustard Cream Sauce Ingredients
- 4 tablespoons butter
- 1/2 cup minced shallots (about 2 large shallots)
- 1/4 cup brandy
- 1/2 tablespoon whole peppercorns, coarsely crushed with a mortar and pestle
- 1/2 cup chicken stock
- 1 cup heavy whipping cream
- 1 tablespoon fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
Directions
- Preheat the oven to 400°F.
- Trim any excess silver skin off the pork tenderloins. Rub with olive oil and then season all over with Kosher salt, Herbes de Provence, freshly ground black pepper, and gran