Peppercorn Crusted Pork Loin With Pepper Gravy Recipes

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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

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.

ROASTED LOIN OF PORK WITH PAN GRAVY



Roasted Loin of Pork with Pan Gravy image

Juicy, tender pork covered in a pan gravy that is packed with flavor. Great to serve to guests! My mother-in-law who can't cook demanded I teach her how to make this! Substitute chicken stock for pork stock in the gravy, if you wish.

Provided by France C

Categories     Meat and Poultry Recipes     Pork

Time 2h30m

Yield 6

Number Of Ingredients 14

2 tablespoons butter
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon dry mustard powder
2 cloves garlic, minced
1 (3 pound) boneless pork loin roast
1 stalk celery, diced
2 medium carrots, diced
1 large onion, diced
salt and ground black pepper to taste
3 tablespoons flour
½ cup pork stock

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Melt the butter in a skillet over medium heat, and stir in the black pepper, cayenne pepper, thyme, oregano, dry mustard powder, and garlic. Cook and stir until the garlic is fragrant, about 1 minute. Remove from heat.
  • With a sharp knife, make several small slits in the pork roast. Place the roast into a roasting pan, and spread the spice mixture all over the roast and in the incisions. Surround the roast with celery, carrots, and onion, and season to taste with salt and black pepper.
  • Roast in the preheated oven until the pork roast is browned and an instant-read meat thermometer inserted into the center of the roast reads at least 150 degrees F (65 degrees C), about 2 hours. About 15 minutes before the end of cooking, turn the oven temperature up to 425 to help brown the roast.
  • Remove pork roast from oven, and allow to stand for about 10 minutes before slicing. Check temperature again; roast temperature should be at least 160 degrees F (75 degrees C) before serving.
  • While roast is resting, place the roasting pan containing vegetables and pan drippings over a stove burner set to medium heat. Whisk in the flour, and simmer the drippings and flour for about 3 minutes to remove raw taste from flour. Whisk in the pork stock, a little at a time, until the gravy is thickened. Strain the gravy, and serve with the roast.

Nutrition Facts : Calories 354.4 calories, Carbohydrate 8.3 g, Cholesterol 119.4 mg, Fat 17.1 g, Fiber 1.5 g, Protein 39.8 g, SaturatedFat 7.2 g, Sodium 200.3 mg, Sugar 2.2 g

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

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 ROAST



Pepper Crusted Pork Roast image

This is another of my mom's recipes, and we love it! It's very easy but impressive. The pepper does make the crust spicy, but you can scrape it off before eating if you don't like hot food.

Provided by JeriBinNC

Categories     Pork

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 5

4 1/2 lbs pork loin
4 tablespoons mixed peppercorns, coarsely ground
2 tablespoons flour
1/4 cup butter, softened
2 tablespoons mustard

Steps:

  • Preheat oven to 475 degrees.
  • Mix flour and pepper. Stir into softened butter, then stir in mustard, making a paste. Spread paste on top and sides of roast.
  • Bake at 475 degrees for 20 minutes. Reduce heat to 325 and cover roast loosely with foil.
  • Continue cooking about 1 hour and 10 minutes, until meat thermometer registers 160 degrees.

Nutrition Facts : Calories 598.8, Fat 41.6, SaturatedFat 16.1, Cholesterol 168.3, Sodium 190.1, Carbohydrate 1.8, Fiber 0.2, Sugar 0.1, Protein 51.2

PORK MEDALLIONS IN BRANDY PEPPERCORN SAUCE



Pork Medallions in Brandy Peppercorn Sauce image

This is quick and easy to prepare and is pure luxury!

Provided by Dave Dubbya

Time 55m

Yield Makes 4-6 servings

Number Of Ingredients 8

25g butter
25g plain flour
150ml milk (whole or semi-skimmed)
1-2 tsp brandy
2 tsp preserved green peppercorns
Salt
Olive oil
1 x 400-500g Pork fillet cut into medallions

Steps:

  • Melt the butter with the flour in a saucepan whisking together so that there are no lumps. Slowly whisk in the milk and simmer for 2-3 minutes taking care that the sauce does not stick to the bottom.
  • Remove from the heat and stir in the brandy and peppercorns and season to taste with salt. Set aside.
  • Lightly oil a large frying pan and turn the heat to high. Add the medallions and sear on either side until they take on a pleasing colour.
  • Turn the heat down to the lowest setting, add the sauce to the pan, cover and simmer for 10-15 minutes until the medallions are cooked through.
  • Add a little water during cooking if the sauce becomes too thick. Serve with mashed potatoes and some steamed vegetables.
  • If you want to make this an even quicker recipe buy the medallions pre-cut.

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

PORK ROAST WITH PEPPERCORN MUSTARD CRUST AND CIDER GRAVY



PORK ROAST WITH PEPPERCORN MUSTARD CRUST AND CIDER GRAVY image

Categories     Beef

Yield 6 servings

Number Of Ingredients 17

1/4 cup plus 1 tablespoon unsalted butter room temperature
1 4 1/2 pound boneless pork loin roast rolled and tied
2 tablespoons all purpose flour
2 tablespoons dijon mustard
1 tablespoon cracked dried green peppercorns
1 tablespoons cracked white peppercorns
1 tablespoon whole mustard seeds
2 teaspoons golden brown sugar
2 teaspoons dried thyme crumbled
Gravy
1 1/2 cups apple cider
3 tablespoons apllejack
2 tablespoons all purpose flour
3/4 cup chicken stock or canned broth
1 tablespoon cider vinegar
1 teaspoon dijon mustard
salt and pepper

Steps:

  • Position rack in lower third oven and preheat oven to 475 degrees. Melt 1 tablespoon butter in heavy skillet over medium high heat. Add roast and cook until brown about 4 minutes per side. Remove from skillet. Cool 10 minutes transfer to roasting pan. Combine remaining 1/4 cup butter with flour, mustard, peppercorns, mustard seeds sugar and thyme in bowl. Spread paste over top and sides of roast. Roast 30 minutes. Reduce heat to 325 degrees. Continue cooking about 1 hour 20 minutes for medium. Transfer roast to cutting board and tent with foil. Transfer 2 tablespoons drippings in pan to heavy small saucepan discard remaing drippings. For Gravy heat roasting pan over medium low heat. Add cider and boil until liquid is reduced to 3/4 cup scraping up any browned bits about 8 minutes. Stir in applejack boil 1 minute. Heat

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.

SALT AND PEPPER-CRUSTED PORK



Salt and Pepper-Crusted Pork image

Categories     Roast     Low Carb     Low Cal     Father's Day     Dinner     Pork Tenderloin     Healthy     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 6

2 teaspoons pepper
1 teaspoon salt
1 teaspoon dried rosemary, crumbled
1 large garlic clove, minced
1 12-ounce (about) pork tenderloin
1 tablespoon olive oil

Steps:

  • Combine pepper, salt, rosemary and garlic in small bowl. Rub over pork. Let pork stand at least 15 minutes.
  • Preheat oven to 400°F. Heat oil in heavy medium ovenproof skillet over high heat. Add pork and brown on all sides, about 6 minutes. Transfer skillet with pork to oven and roast until pork is cooked through, turning occasionally, about 20 minutes. Slice and serve.

PORK TENDERLOIN WITH BURGUNDY PEPPERCORN SAUCE



Pork Tenderloin with Burgundy Peppercorn Sauce image

You'll love this Pork Tenderloin With Burgundy Peppercorn Sauce recipe! So delicious and easy to prepare!

Provided by Ali

Time 35m

Number Of Ingredients 9

1 (about 1 lb.) pork tenderloin
2 Tbsp. olive oil (separated)
1 cup finely chopped shallots or onion
3 cloves garlic, minced
1/4 cup freshly-cracked black peppercorns (preferably coarsely ground)
1/2 cup red wine
2 cups beef broth
1/2 cup heavy cream
1/2 cup parsley

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.

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