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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe is quick enough to make on a weeknight, and yummy enough for company! The crushed black peppercorns are key....do not grind them into a fine mix. Take the peppercorns and put them into a non-breakable flat pan (like a metal pie pan), cover with a dish cloth or napkin, and pound them with a wooden or rubber mallet so that they are crushed or cracked, not ground. Yummy, yummy! Ingredients:
1 lb pork tenderloin |
1/4 cup all-purpose flour |
3 tablespoons butter, melted |
1/3 cup white vinegar or 1/3 cup white wine vinegar |
8 black peppercorns, crushed |
2 cups whipping cream |
1/3 cup dijon mustard |
Directions:
1. Cut the pork tenderloin into 1/2 inch thick slices. Dredge the tenderloin slices in flour.
2. Melt the butter in a large skillet, and brown the tenderloin slices in the melted butter over medium-high heat 3 to 4 minutes on each side. Remove tenderloin slices to a serving platter, reserving the drippings in the skillet. Keep the tenderloin slices warm. (I like to put them on top of a heating pad, covered with foil).
3. Add the vinegar and crushed peppercorns to the drippings. Cook over medium-high heat until the liquid is reduced to 2 tablespoons. Reduce the heat to medium. Add the whipping cream; cook for 15 minutes or until the mixture is reduced to 1 1/2 cups, stirring occasionally. Remove from the heat and stir in the mustard.
4. Serve the tenderloin slices with the warm sauce.
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