Best Peppercorn Pork With Wine Sauce Recipes

PORK TENDERLOIN WITH PEPPERCORN GRAVY

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.

SUNNY'S EASY RED WINE PEPPERCORN SAUCE

Steps:

• Crush the peppercorns gently with a mortar and pestle (or place them in a plastic bag and pound them with a mallet).
• In a saucepan on medium heat, add the pepper, red wine, thyme, rosemary and shallot. Bring the liquid to a boil, then lower to the lowest simmer and simmer until reduced by half, 40 to 45 minutes.
• Strain out the solids and return the sauce to the pan over medium heat. Add the butter and whisk until melted. Season with salt. Serve warm.

PEPPERCORN ROASTED PORK WITH VERMOUTH PAN SAUCE

Steps:

• Grind 1/4 cup pink peppercorns with black peppercorns and fennel seeds in grinder, then stir together with garlic, oil, and 1 tablespoon salt.
• Pat pork dry and use a paring knife to make about 16 (1-inch-deep) slits all over roast. Stuff slits with all but 1 tablespoon garlic-peppercorn paste, then rub remaining tablespoon all over roast. Put in a small (13-by 9-inch) flameproof roasting pan and marinate, chilled, 8 to 24 hours.
• Let pork stand at room temperature 1 hour. Preheat oven to 350°F with rack in middle.
• Roast pork, fat side up, until an instant-read thermometer inserted into center of meat registers 150°F, 1 1/2 to 2 hours. Transfer pork to a cutting board and let rest 30 minutes.
• Meanwhile, pour off all but about 1 tablespoon fat from roasting pan. Add vermouth to pan and boil, scraping up brown bits, 2 minutes. Stir in broth, any meat juices from cutting board, and remaining 2 tablespoons pink peppercorns and boil until reduced to about 1 1/2 cups, about 5 minutes.
• Knead together butter and flour, then whisk into sauce and boil, whisking constantly, until just slightly thickened, about 2 minutes.
• Serve pork with sauce.

PORK TENDERLOIN WITH WINE SAUCE

Steps:

• Cut pork into 2-in. slices; flatten to 1-1/2-in. thickness. Sprinkle with pepper. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. Remove and keep warm. , Add broth to the pan, scraping to loosen browned bits. Stir in the wine, mustard, thyme and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Serve with pork.

PORK TENDERLOIN WITH BURGUNDY PEPPERCORN SAUCE

Steps:

• To prepare the tenderloin: Preheat oven to 425 degrees. Trim pork tenderloin of any excess fat, and remove silver skin. (For a helpful video on how to remove silver skin, see here.)
• Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Generously season the tenderloin with the freshly-cracked black pepper, and press to be sure it sticks. Add to the skillet and cook, turning as needed, for 4 to 5 minutes (about 1 minute per side), until evenly browned. Transfer tenderloin to a greased baking dish, and place it in the oven to roast for 12 to 15 minutes, until an instant-read thermometer inserted into the thickest part of the tenderloin reads 140 degrees. Remove dish from oven and transfer the tenderloin to a plate and cover loosely with aluminum foil to keep warm.
• To make the sauce: Meanwhile, in a skillet or saucepan over medium-high heat, add the shallots and sauté for 2 minutes. Then add the garlic and saute 1 more minute. Add the red wine and as it boils, deglaze the pan by scraping the bottom of the pan with a wooden spoon (helps to have one with a straight edge) to dislodge all the browned bits. Once the wine is almost cooked away, add the beef stock and turn the heat to high. Boil the sauce down until there's a noticeable trail when you drag a wooden spoon through the center of it (4-5 minutes).
• Pour in the heavy cream and resume boiling. Again, boil down until you can make that telltale trail from the wooden spoon. Turn off the heat and add the parsley and any remaining black pepper (no more than 1 Tbsp, the rest should have already been used to pepper the tenderloin). Taste for salt and add if needed.
• Cut the tenderloin on a slight diagonal (in 1/2″ or 1″ slices), and then spoon the sauce over to serve.

LOIN OF PORK WITH GREEN PEPPERCORNS

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

PEPPERCORN PORK WITH WINE SAUCE

Steps:

• Slice the tenderloin open lengthwise, being careful not to cut through to the other side.
• You want to split the meat into one large, flat piece.
• Spread the mustard over both sides of the meat and rub in the pepper, pressing gently so it adheres well.
• Cut the meat across into 4 even portions.
• In a large skillet, heat the oil over medium heat until hot.
• Put the tenderloin in the hot pan and cook, turning once, until an instant-read thermometer inserted in the thickest part reads 155°, about 10 minutes total.
• Transfer the meat to a plate and tent with foil to keep it warm.
• Add the broth and wine to the pan and cook over medium-high heat, scraping up any browned bits that are stuck to the bottom; continue to cook until the sauce has reduced to about 1/2 cup, 8-10 minutes.
• Pour the sauce over the meat, season with salt and serve.