Pork Tenderloin with Green Peppercorn Sauce

by Kirsten on March 14, 2012 · 11 comments

in German Dishes, Main Dishes, Pork & Lamb, Savory Dishes, Uncategorized

163 a 600 72 Copy Pork Tenderloin with Green Peppercorn Sauce Pork Tenderloin with green peppercorn sauce is a very traditional German dish and one of my husband’s very favorite. Unfortunately I haven’t made it for him in forever. Somehow some recipes just get forgotten and hardly cooked anymore. Mr. Rockies was very happy when I suggested preparing it for some friends and him for dinner the other night. The kids voted for homemade Spätzle as the side dish. You can find the Spätzle recipe here.

This is a dish my mom would have made for a late Sunday lunch. I served it like she would have done with a fresh green butter salad.
Pork Tenderloin with peppercorn sauce is a cozy, homey feeling dish for all of us.  You just have to give it a try if you have never eaten it before.

169 a 600 900 Pork Tenderloin with Green Peppercorn Sauce

Pork Tenderloin with Green Peppercorn Sauce
4.5 from 2 reviews
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Recipe type: Main dish, Entree
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 pork tenderloin
  • pepper and salt
  • olive oil
  • 200 ml heavy cream
  • 4 to 5 teaspoons organic chicken base (Kirsten uses
  • "Better Than Bouillon")
  • 200 ml water
  • cooking sherry
  • 1 jar peppercorns green, rinsed and drained
Instructions
  1. Preheat Convection oven to 400 F.
  2. Season tenderloin with salt and pepper; heat some olive oil in an oven proofed pan and fry the tenderloin from all sides until golden brown.
  3. Finish in the oven until the interior temperature measures 135 F. Remove from the oven, put on cutting board. Wrap in aluminum foil and let rest for 10 min. before cutting.
  4. In the meantime prepare the sauce in the pan you used for the pork tenderloin. Be very careful, the handle is hot! Put the pan over medium heat. Loosen all the browned leftover pieces on the bottom of the pan with a splash of the sherry. Add the cream, water, 3 teaspoons chicken base and peppercorns. Let the sauce simmer until it has a nice thicker consistency. You could also thicken the sauce with some corn starch.
  5. Season with salt, pepper and more chicken base to your liking.
  6. Slice the pork tenderloin and reheat it in the sauce for just a minute or two. Serve with Spätzle, rice or egg noodles.

 

159 a 600 900 Pork Tenderloin with Green Peppercorn Sauce

pixel Pork Tenderloin with Green Peppercorn Sauce

{ 11 comments… read them below or add one }

Brandi Yee March 14, 2012 at 10:00 am

That looks SOOO good!! I would love to try making this recipe :)

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Susan March 14, 2012 at 10:12 am

I am so thrilled that you posted this. I used to make this a long time ago and we loved it. Somehow forgotten also. Thanks. Susan

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Cooking with Michele March 14, 2012 at 10:21 am

Love green peppercorn sauce but always think of it for beef, so will need to try it on some of my pork from my farm. BTW, the new logo looks great!!!

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Karen Harris March 14, 2012 at 2:24 pm

This looks so delicious Kirsten. I just had a dish something like this yesterday.

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Lea Ann March 14, 2012 at 4:55 pm

Kirsten, I’ve seen a recipe like this before and thought it sounded so very good. Have to make this very soon. Thanks for posting the recipe.

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Karen (Back Road Journal) March 15, 2012 at 5:57 am

Your dish looks delicious. It really is traditional…I have had it many times in Germany. Yum.

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Judit - Corina @WineDineDaily March 15, 2012 at 11:19 pm

Looks really delicious, just like home in Germany!!! Hmmm Spätzle :)

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Nuts about food March 16, 2012 at 6:25 am

Yes, that dish screams Heimat! That pork looks so tender, I just want to grab that fork.

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Kitchenroach April 29, 2012 at 2:35 pm

Bei mir koennen es nicht genuegend Pfefferkoerner sein, nur Herr K. mag sie nicht so sehr.

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Sruthi April 3, 2014 at 10:55 pm

Pretty much a guarantee that I’ll be triyng out this recipe .looks rather idiot-proof (which works for me!) and yummy! This will definitely appeal to my red-meat-lovin’ hubby! As always, the photography is amazing as well, Steve!For some reason, it won’t let me rate this recipe. I’ll give it a big 5 star for sure!

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Kirsten April 13, 2014 at 11:44 am

Steve? No Steve on this blog.

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