Roast Pork Tenderloin With A Green Peppercorn Cream Sauce Recipe by fenway
Cooking Instructions 1 Preheat the oven to 350°F. 2 Brush pork with sour cream and season with sriracha and black pepper. 3 In oven safe skillet heat olive oil and cook pork until brown on one side about 4 minutes, turn and place in the oven and roast until done about 15 minutes, remove to plate to rest. For best results you want to remove pork when the internal temperature reaches 135° to 140°F. 4 Add shallot, garlic and jalapeños to skillet pork was cooked in and soften. About 2-3 minutes. 5 Off heat add brandy and ignight and wait for flame to subside. 6 Add broth, mustard, peppercorncorns and cream, cook until reduced by half. 7 Whisk in butter and the fresh lemon juice. Taste and adjust seasoning as needed. 8 Add parsley and green onions. 9 Slice pork and serve with sauce. Enjoy. 1 Preheat the oven to 350°F. 1 Preheat the oven to 350°F. 2 Brush pork with sour cream and season with sriracha and black pepper. 2 Brush pork with sour cream and season with sriracha and black pepper. 3 In oven safe skillet heat olive oil and cook pork until brown on one side about 4 minutes, turn and place in the oven and roast until done about 15 minutes, remove to plate to rest. For best results you want to remove pork when the internal temperature reaches 135° to 140°F. 3 In oven safe skillet heat olive oil and cook pork until brown on one side about 4 minutes, turn and place in the oven and roast until done about 15 minutes, remove to plate to rest. For best results you want to remove pork when the internal temperature reaches 135° to 140°F. 4 Add shallot, garlic and jalapeños to skillet pork was cooked in and soften. About 2-3 minutes. 4 Add shallot, garlic and jalapeños to skillet pork was cooked in and soften. About 2-3 minutes. 5 Off heat add brandy and ignight and wait for flame to subside. 5 Off heat add brandy and ignight and wait for flame to subside. 6 Add broth, mustard, peppercorncorns and cream, cook until reduced by half. 6 Add broth, mustard, peppercorncorns and cream, cook until reduced by half. 7 Whisk in butter and the fresh lemon juice. Taste and adjust seasoning as needed. 7 Whisk in butter and the fresh lemon juice. Taste and adjust seasoning as needed. 8 Add parsley and green onions. 8 Add parsley and green onions. 9 Slice pork and serve with sauce. Enjoy. 9 Slice pork and serve with sauce. Enjoy. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls BBQ Baked Chicken Scallion pancakes Alfredo sauce Soy Sesame Tabasco Salad Dressing Mike's 8 Onion Bagel Spread Or Party Dip BBQ Baked Chicken Scallion pancakes Alfredo sauce Soy Sesame Tabasco Salad Dressing Mike's 8 Onion Bagel Spread Or Party Dip Rustic lasagna Pineapple fluff Breakfast casserole Lentils with Rice Chicken congee Stuffed eggplant BBQ Baked Chicken Steven's Cheese stuffed Crescent Rolls Strawberry/Beet jam Fresh Veggie Sticks and Walnut Miso Dip Rustic lasagna Pineapple fluff Breakfast casserole Lentils with Rice Chicken congee Stuffed eggplant BBQ Baked Chicken Steven's Cheese stuffed Crescent Rolls Strawberry/Beet jam Fresh Veggie Sticks and Walnut Miso Dip