Recipe: Peppercorn Pork Tenderloin, Garlic and Peppercorn Pork Tenderloin, and Pork Tenderloin with Green Peppercorn Sauce for Theresa

PEPPERCORN PORK TENDERLOIN
Servings: 2

Pork tenderloin is a tender, lower-fat and quick-to-fix meat. When you buy a whole tenderloin, cut it into 1/2-pound chunks to freeze for convenient two-person meals.

1 teaspoon olive oil
1/2 pound pork tenderloin, cut into 1/8 inch slices
1/2 teaspoon crushed green peppercorns
1/4 cup unsweetened apple juice
1 tablespoon lemon juice
1 tablespoon sour cream
Hot cooked orzo rice, if desired
Chopped fresh parsley, if desired

Heat oil in 10-inch nonstick skillet over medium-high heat. Sprinkle both sides of pork with peppercorns.

Saut pork in oil 1 to 2 minutes on each side or until brown. Stir apple juice and lemon juice into skillet. Cook over low heat 2 minutes or until pork is brown. Stir in sour cream until blended.

Serve pork and sauce over orzo. Sprinkle with parsley.

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GARLIC AND PEPPERCORN PORK TENDERLOIN

1 (4-pound) beef tenderloin
1/2 cup low-sodium soy sauce, divided
2 teaspoons freshly ground pink peppercorns
2 teaspoons freshly ground green peppercorns
2 teaspoons freshly ground black peppercorns
2 teaspoons ground ginger
8 cloves garlic, minced
Vegetable cooking spray

Trim fat from tenderloin. Combine 2 tablespoons soy sauce and next 6 ingredients; stir well. Rub tenderloin with soy sauce mixture. Combine tenderloin and remaining 1/4 cup plus 2 tablespoons soy sauce in a large re-sealable plastic bag. Seal bag; marinate in refrigerator 8 hours, turning bag occasionally.

Remove tenderloin from bag, reserving marinade. Fold under 3 to 4 inches of small end to help cook evenly. Place tenderloin on a broiler rack coated with cooking spray; place rack on a broiler pan. Insert meat thermometer into thickest portion of tenderloin. Bake at 425 degrees for 45 minutes or until meat thermometer registers 140 degrees (rare) or 160 degrees (medium), basting tenderloin frequently with reserved marinade. Place tenderloin on a large serving platter, and let stand 10 minutes before slicing.

Makes 14 Servings
Serving Size: 4-5 ounces
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Pork Tenderloin with Green Peppercorn Sauce
Source: La Tour d'Argent, Houston, Texas
Servings: 4

35 oz (980 grm) skinless pork tenderloin
2 tbsp (30 ml) green peppercorns
3 tbsp (45 ml) shallots
1/2 cup (125 ml) clarified margarine
1/2 cup (125 ml) beef stock
1/2 cup (125 ml) brown sauce
1/4 cup (60 ml) brandy
1/4 cup (60 ml) white wine
1/4 cup (60 ml) cream (more or less to taste)
salt and pepper, to taste
flour

Remove silver skin from pork. Season with salt and pepper and dust with flour.

Brown pork on all sides in margarine in skillet. Add shallots and peppercorns. Flame with brandy.

Cook for 2 minutes, then add white wine, beef stock, and brown sauce. Cook until done, about 10 minutes.

Remove pork, slice into medallions, and place on plate.
Add cream to sauce. Salt and pepper to taste. Pour over medallions.

Serve with potatoes and two different color vegetables, such as steamed broccoli and broiled herbed tomatoes.

Comments:
This provides a very moist tenderloin. When cooking, be sure to turn down the lights when flaming the sauce. It's a nice show for the crowd hanging out in the kitchen drooling.