A quick, easy and delicious pork tenderloin recipe, quickly cooked in the oven and served with a peppercorn gravy.
1 - 1 1/4lb.pork tenderloinsilver skin and any visible fat removed
1/4cuponionvery finely chopped
2 - 3tsp.crushed peppercornsblack, green or red peppercorns, or a mixture *See Notes
1/4 - 1/3cupred or white wineor omit and use a bit more broth
1cupchicken or beef broth*see Notes
1/2tspfresh thyme leavesor a pinch of dried thyme leaves
1/4cupheavy cream 35% b.f. or omit for a non-creamy sauce, *see Notes
To thicken gravy (add only as much as needed):
Preheat oven to 425F.
Prepare the pork tenderloin by removing the silver skin and any visible fat. Season with some salt and set aside.
Heat an oven-proof skillet on the stove-top over medium-high heat. Add a splash of olive oil and heat. Add the pork tenderloin and cook, turning as needed, until it is seared and golden on all sides.
Place skillet with the pork into the preheated oven and cook until the pork reaches an internal temperature of 145F, when measured in the thickest part of the meat, about 20-25 minutes.
While pork is cooking, gather and measure out your sauce ingredients and have handy.
Remove skillet from oven. Remove pork to to a cutting board to rest and loosely tent with a piece of aluminum foil.
Place the hot skillet back on the stovetop over medium-high heat. To the skillet, add butter and melt, scraping up in bits in the bottom of the pan. Add the onions and peppercorns and stir until the onions are starting to colour, about 1 minute. Add the wine and cook, stirring, until mostly evaporated, about 1 minute. Add the broth, Dijon mustard and thyme. Reduce heat to medium and allow sauce to simmer/reduce for a few minutes to blend the flavours and reduce slightly. Add cream, if using and stir to combine and warm through. Taste the sauce and season with salt, as needed. To thicken the gravy, combine cornstarch and water in a small bowl, stirring until smooth. Add a bit at a time to your hot gravy, stirring well after each addition, until desired thickness is achieved.
Cut pork tenderloin into slices and spoon hot gravy over-top, to serve.
To crush peppercorns, use a mortar and pestle or simply hit them with a wooden rolling pin on a large cutting board. If you don't have any whole peppercorns on hand, use a pepper grinder on the coarsest setting to get the biggest pieces of pepper in the sauce.You can use either chicken or beef broth for the sauce. I usually use chicken, but beef works fine, too. Generally, red wine is best combined with beef broth and white wine combined with chicken broth.Heavy, whipping cream is recommended as the higher fat level prevents the sauce from splitting in the presence of the acidic wine. While you can use a lighter cream, it may split and leave small white fat chunks in your sauce and result in a less than smooth sauce.This gravy is delicious with or without cream, so just go with what you're feeling in the moment.Nutritional information includes using heavy cream in the gravy.