Best Peppercorn Crusted Pork Loin With Pepper Gravy Recipes

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PEPPERCORN CRUSTED PORK LOIN WITH PEPPER GRAVY



Peppercorn Crusted Pork Loin With Pepper Gravy image

Make and share this Peppercorn Crusted Pork Loin With Pepper Gravy recipe from Food.com.

Provided by annconnolly

Categories     Pork

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/4 lbs pork tenderloin
1/4 cup peppercorn, ground (assorted)
cooking spray
2 tablespoons olive oil
1/4 cup flour
1 quart milk
3 tablespoons peppercorns, crushed
salt
2 tablespoons butter

Steps:

  • Sprinkle the peppercorns on a piece of foil.
  • Spray the entire pork loin with cooking spray.
  • Roll the tenderloin in the peppercorns until fully crusted and pat them into the meat.
  • In a saute pan, quickly brown the pork on all sides.
  • Place on a rack, uncovered in a 325 oven and roast for about 2 hours until meat thermometer reaches 170.
  • For the Gravy:.
  • With whisk mix flour and milk in large pan, add butter, peppercorns and salt.
  • Cook until thickened, lower heat, simmer for 15 minutes.
  • Slice meat into 1/2" slices.
  • Serve with gravy.

Nutrition Facts : Calories 679.2, Fat 31.6, SaturatedFat 13.5, Cholesterol 143, Sodium 263.2, Carbohydrate 65.9, Fiber 20.1, Sugar 0.5, Protein 46.2

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.

PORK TENDERLOIN WITH PEPPERCORN GRAVY



Pork Tenderloin with Peppercorn Gravy image

A quick, easy and delicious pork tenderloin recipe, quickly cooked in the oven and served with a peppercorn gravy.

Provided by Jennifer

Categories     Main Course

Time 40m

Number Of Ingredients 14

1 - 1 1/4 lb. pork tenderloin (silver skin and any visible fat removed)
Salt
Olive oil
1 Tbsp butter
1/4 cup onion (very finely chopped)
2 - 3 tsp. crushed peppercorns (black, green or red peppercorns, or a mixture *See Notes)
1/4 - 1/3 cup red or white wine (or omit and use a bit more broth)
1 cup chicken or beef broth (*see Notes)
1/2 tsp Dijon mustard
1/2 tsp fresh thyme leaves (or a pinch of dried thyme leaves)
1/4 cup heavy cream (35% b.f. or omit for a non-creamy sauce, *see Notes)
Salt (to taste)
2 Tbsp cornstarch
1 Tbsp water

Steps:

  • 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.

Nutrition Facts : Calories 600 kcal, Carbohydrate 14 g, Protein 72 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 258 mg, Sodium 520 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

PEPPERCORN PORK TENDERLOIN



Peppercorn Pork Tenderloin image

A decadent little sauce makes this pork very tender and moist. Tastes like it should be harder to make than it is!

Provided by Jan in Lanark

Categories     Pork

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 10

1/2-1 teaspoon fresh ground black pepper, on the coarse side
1 pork tenderloin
2 tablespoons butter
3 tablespoons brandy
1/2 cup whipping cream
1 tablespoon Dijon mustard
1/4 teaspoon salt
1 pinch thyme
1 pinch marjoram
1 pinch rosemary

Steps:

  • Press pepper into all sides of tenderloin.
  • Heat butter in a frying pan that just fits the pork and brown over medium high heat.
  • Reduce heat to low.
  • Pour brandy over the pork.
  • Mix remaining ingredients and stir into pan.
  • Cover and cook for 20-25 minutes.
  • Remove pork and cut into 1/2 inch slices.
  • Pour sauce over top.

PORK TENDERLOIN WITH MUSTARD-PEPPERCORN CRUST



Pork Tenderloin with Mustard-Peppercorn Crust image

This recipe, which comes from Canadian Living magazine, is very easy to prepare and is ready in under an hour. Serve with rice pilaf.

Provided by Irmgard

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 4

3/4 lb pork tenderloin, trimmed
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
2 teaspoons crushed black peppercorns

Steps:

  • Pat the tenderloin dry.
  • Mix together the mustard and thyme; spread all over the tenderloin.
  • Sprinkle all over with the peppercorns.
  • Place on a rack in a roasting pan and roast in a 400 degree F oven for 30 to 40 minutes or until a meat thermometer inserted into the thickest part registers 160-170 degrees F and juices run clear.
  • To serve, cut into 3/4-inch thick slices.

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.

PEPPERED PORK WITH MUSHROOM SAUCE



Peppered Pork with Mushroom Sauce image

Using preseasoned pork tenderloin gives us flavorful, quick and satisfying meals without a big mess or leftovers. I have used all flavors of pork tenderloin for this recipe. Making the sauce doesn't take much extra time and results are well worth it. -Jolene Roszel, Helena, Montana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield servings.

Number Of Ingredients 6

2 tablespoons olive oil, divided
1 peppercorn pork tenderloin (1 pound) or flavor of your choice, cut into 3/4-inch slices
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
2 tablespoons all-purpose flour
1 cup reduced-sodium beef broth

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium heat. Brown pork on both sides. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 4-5 minutes. , In a small bowl, mix flour and broth until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until sauce is thickened. Return pork to pan. Cook until a thermometer inserted in pork reads 145°.

Nutrition Facts : Calories 208 calories, Fat 11g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 785mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 21g protein.

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

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

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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