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Pork Tenderloin with Green Peppercorn Sauce
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La Tour d'Argent, Houston, Texas via SusanM


  • 35 oz (980 grm) skinless pork tenderloin
  • 2 tbsp (30 ml) green peppercorns
  • 3 tbsp (45 ml) shallots
  • 1/2 cup (125 ml) clarified butter or margarine
  • 1/2 cup (125 ml) beef stock
  • 1/2 cup (125 ml) brown sauce
  • 1/4 cup (60 ml) brandy
  • 1/4 cup (60 ml) white wine
  • 1/4 cup (60 ml) cream (more or less to taste)
  • salt and pepper, to taste
  • flour
  • Remove silver skin from pork. Season with salt and pepper and dust with flour.
  • Brown pork on all sides in margarine in skillet.
  • Add shallots and peppercorns.
  • Flame with brandy.
  • Cook for 2 minutes, then add white wine, beef stock, and brown sauce.
  • Cook until done, about 10 minutes.
  • Remove pork, slice into medallions, and place on plate.
  • Add cream to sauce.
  • Salt and pepper to taste. Pour over medallions.
  • Serve with potatoes and two different color vegetables, such as steamed broccoli and broiled herbed tomatoes.
This provides a very moist tenderloin. When cooking, be sure to turn down the lights when flaming the sauce. It's a nice show for the crowd hanging out in the kitchen drooling.

Prepare this green peppercorn sauce with filet of beef (beef tenderloin) in the same manner.

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