Best Peppercorn Crusted Pork Loin With Creamy Sauce Recipes

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THE PERFECT PEPPER CRUSTED PORK LOIN



The Perfect Pepper Crusted Pork Loin image

This easy-to-follow pepper crusted pork tenderloin recipe uses a wonderfully aromatic cracked peppercorn rub and dijon mustard to create a delightful main dish that is perfect for family meals or holiday dinners.

Provided by Stacey | SouthernDiscourse.com

Categories     Main Course

Number Of Ingredients 7

2 lb pork tenderloin
2 Tbsp cracked black peppercorns
1 Tbsp Dijon mustard
2 tsp salt
1 tsp minced garlic
1/2 tsp red pepper flakes
1 Tbsp olive oil

Steps:

  • Preheat oven to 375° Fahrenheit.
  • Combine cracked peppercorns, red pepper and salt in a small bowl. Set aside.
  • Pat pork loin dry with paper towel. Rub with mustard and garlic, covering all sides and ends. Now, coat all sides and ends with peppercorn rub.
  • Heat olive oil in cast iron skillet. When hot, place tenderloin in skillet and sear on all sides. Use tongs to carefully turn the tenderloin. If some of the rub sticks, just scrape from the bottom of the skillet and pat back onto pork loin.
  • When pork loin has been seared, place in baking dish and bake at 375° until an inner temperature of 145-150 has been reached (about 40-45 minutes). Remove from oven and let rest 5 minutes before slicing.

PEPPER-CRUSTED PORK TENDERLOIN



Pepper-Crusted Pork Tenderloin image

Guests will be impressed by this elegant entree and its golden crumb coating with peppery pizazz. The meat slices up so moist and tender, you can serve it without sauce and still have a succulent taste-tempting main dish. -Ellen Riley, Murfreesboro, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 7

3 tablespoons Dijon mustard
1 tablespoon buttermilk
2 teaspoons minced fresh thyme
1 to 2 teaspoons coarsely ground pepper
1/4 teaspoon salt
2 pork tenderloins (3/4 pound each)
2/3 cup soft bread crumbs

Steps:

  • Preheat oven to 425°. Mix first five ingredients. To make a double roast, arrange tenderloins side by side, thick end to thin end; tie together with kitchen string at 1-1/2-in. intervals. Place on a rack in a 15x10x1-in. pan. Spread with mustard mixture; cover with bread crumbs, pressing to adhere. , Bake until a thermometer inserted in pork reads 145°, 30-40 minutes. (Tent loosely with foil if needed to prevent overbrowning.) Let stand 5 minutes. Cut into slices; remove string before serving.

Nutrition Facts : Calories 155 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 353mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

PORK TENDERLOIN WITH CREAMY DIJON SAUCE



Pork Tenderloin with Creamy Dijon Sauce image

This pork tenderloin cooks all day in the slow cooker with a creamy Dijon and sour cream sauce. It melts in your mouth. I serve it with mashed potatoes and roasted green beans.

Provided by cupcakes&wine

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 7h25m

Yield 8

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil, or more as needed
2 ½ pounds whole pork tenderloins
salt and black pepper to taste
¼ teaspoon garlic powder, or to taste
1 onion, chopped
1 (8 ounce) package sliced fresh mushrooms
¼ cup white wine
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons Dijon mustard
¼ cup sour cream

Steps:

  • Heat the olive oil in a large skillet over medium heat. Season pork tenderloins with salt, pepper, and garlic powder. Cook pork in the oil, turning until browned on all sides, 5 to 6 minutes. Remove from pan, and set aside. In the same skillet, cook onion and mushrooms until they brown lightly and begin to soften; 3-5 minutes.
  • Pour wine into slow cooker; stir in the onion and mushrooms. Place browned pork on top of the vegetables.
  • Combine mushroom soup, Dijon mustard, and sour cream in a bowl. Spread mixture over pork. Cover slow cooker; cook on Low until pork is tender and liquids have formed a sauce; 7 to 8 hours.

Nutrition Facts : Calories 208.7 calories, Carbohydrate 6.1 g, Cholesterol 64.5 mg, Fat 8.9 g, Fiber 0.5 g, Protein 23.8 g, SaturatedFat 2.9 g, Sodium 393.7 mg, Sugar 1.7 g

PEPPERCORN CRUSTED PORK TENDERLOIN WITH BALSAMIC CREAM SAUCE



Peppercorn Crusted Pork Tenderloin With Balsamic Cream Sauce image

This recipe from the Dairy Farmers of Canada is absolutely yummy and can be easily divided in half to serve fewer people. Serve with mashed potatoes or buttered egg noodles to take advantage of the delicious sauce.

Provided by Irmgard

Categories     Pork

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 tablespoons mixed peppercorns
1 tablespoon butter
1/2 cup shallot, minced
3 garlic cloves, minced
2 tablespoons fresh Italian parsley, chopped
1/4 cup panko breadcrumbs
2 pork tenderloin, about 2 lb. total
1 cup table cream
1/2 cup beef stock
1/3 cup balsamic vinegar
2 tablespoons brown sugar, packed
1 tablespoon all-purpose flour
1/2 teaspoon dried thyme

Steps:

  • Preheat the oven to 425 degrees F and line a baking sheet with foil.
  • Place the peppercorns in a small bag and using a meat mallet, crush the peppercorns coarsely and set aside.
  • In a small skillet, melt the butter over medium heat.
  • Add the shallots, garlic and parsley and saute for 3 minutes or until softened; let cool slightly.
  • Stir in the breadcrumbs and peppercorns.
  • Place the pork tenderloins on the baking sheet and press the shallot mixture along the top and sides of each tenderloin.
  • Roast in the oven about 20 minutes or until a meat thermometer inserted in reaches 155 degrees F.
  • Let stand for 5 minutes before slicing.
  • To make the sauce, whisk together the cream, stock, vinegar, sugar, flour and thyme.
  • Bring to a boil over medium heat, stirring occasionally.
  • Reduce the heat and simmer, stirring occasionally, for about 10 minutes or until reduced to about 1-1/2 cups.
  • Spoon the sauce onto the individual plates and serve the sliced pork tenderloin on top.

Nutrition Facts : Calories 148.7, Fat 10, SaturatedFat 6.1, Cholesterol 31.5, Sodium 132.2, Carbohydrate 13, Fiber 0.3, Sugar 4.8, Protein 2.5

LOIN OF PORK WITH GREEN PEPPERCORNS



Loin of Pork with Green Peppercorns image

Provided by Ina Garten

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 11

1 pork loin, bone in, Frenched and tied (about 5 pounds, 10 bones)
2 tablespoons good olive oil
4 teaspoons Dijon mustard, divided
4 teaspoons whole-grain mustard, divided
1 teaspoon ground fennel seed
Kosher salt
Freshly ground black pepper
3 tablespoons all-purpose flour
1 cup good white wine
3 cups Homemade Chicken Stock, recipe follows, or canned broth
1/4 cup green peppercorns in brine, drained

Steps:

  • Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.
  • Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In a small bowl, whisk together the olive oil, 2 teaspoons of each mustard, the fennel seed, 2 teaspoons salt, and 1/2 teaspoon black pepper. Rub the mixture on top of the pork and roast for 1 to 1 1/4 hours, until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover tightly with aluminum foil for 20 minutes.
  • For the sauce, remove all but 1/4 cup of fat from the roasting pan. If there isn't 1/4 cup, add enough butter to the pan to make 1/4 cup total. Over medium heat, whisk the flour into the fat in the pan and cook for 1 minute. Add the wine and scrape up all the brown bits from the bottom of the pan. Add the chicken stock, the remaining 2 teaspoons of each mustard, the green peppercorns, 2 teaspoons salt, and 1/2 teaspoon black pepper. Bring to a boil, then lower the heat to a simmer for 5 to 10 minutes, until the sauce is reduced and slightly thickened.
  • Remove the strings from the roast pork, slice between the bones, and serve warm with the hot sauce.
  • Homemade Chicken Stock:
  • 3 (5-pound) chickens
  • 3 large onions, unpeeled and quartered
  • 6 carrots, unpeeled and halved
  • 4 celery stalks with leaves, cut in thirds
  • 4 parsnips, unpeeled and cut in half (optional)
  • 20 sprigs fresh flat-leaf parsley
  • 15 sprigs fresh thyme
  • 20 sprigs fresh dill
  • 1 head garlic, unpeeled and cut in 1/2 crosswise
  • 2 tablespoons kosher salt
  • 2 teaspoons whole black peppercorns
  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
  • Yield: 6 quarts
  • Prep Time: 15 minutes
  • Cook Time: 4 hours

PERFECT PORK TENDERLOIN



Perfect Pork Tenderloin image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon tri-color peppercorns
1 tablespoon kosher salt
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
1/2 teaspoon crushed red pepper, optional
1 1/2 to 2 pounds pork tenderloin (2 tenderloins)
2 tablespoons olive oil
3 tablespoons salted butter
2 cloves garlic, minced
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
2 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 tablespoons whole-grain mustard
2 tablespoons chopped fresh parsley, plus more for garnish

Steps:

  • For the pork tenderloin: Preheat the oven to 425 degrees F.
  • Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin.
  • Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix.
  • Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest.
  • For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed.
  • Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.

PEPPERCORN CRUSTED PORK LOIN WITH CREAMY SAUCE



Peppercorn Crusted Pork Loin with Creamy Sauce image

This roasted pork loin is an easy weeknight recipe. The roast is tender and juicy. A peppercorn crust adds a bit of heat, but the creamy peppercorn dipping sauce cools it down. Simple and satisfying!

Provided by Sara Andrea

Categories     Pork

Time 2h25m

Number Of Ingredients 16

1 lean pork loin roast (2 1/2 lbs)
3 Tbsp Dijon mustard
1 Tbsp low-fat buttermilk
1 c bread crumbs
2 Tbsp pepper
2 tsp crushed mix peppercorns
t tsp chopped thyme
1/4 tsp salt
CREAMY PEPPERCORN SAUCE
3/4 c buttermilk
1/3 c fat-free sour cream
3 Tbsp Parmesan cheese, grated
3 Tbsp mayo
1 1/2 Tbsp lemon juice
1 1/2 tsp mixed peppercorns, crushed
1/4 tsp salt

Steps:

  • 1. Preheat oven to 325 degrees. Combine mustard and buttermilk. Spread over roast. Combine bread crumbs, pepper, salt, thyme, and peppercorns in a bowl. Press mixture evenly over roast.
  • 2. Place roast on broiler pan coated with cooking spray. Bake for 2 hours and meat thermometer reads 160 degrees. Let stand 10 minutes before slicing.
  • 3. Combine all ingredients for the creamy peppercorn sauce in a bowl. Serve with pork loin slices.

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