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.
|Pork Tenderloin with Green Peppercorn Sauce||
- 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
- Preheat Convection oven to 400 F.
- 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.
- 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.
- 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.
- Season with salt, pepper and more chicken base to your liking.
- Slice the pork tenderloin and reheat it in the sauce for just a minute or two. Serve with Spätzle, rice or egg noodles.