Pan-Seared Pork Tenderloin with Green Peppercorn Cream Sauce, Bacon, and Mushrooms
- 600g (1.32 lbs) pork tenderloin
- 60g (4 tablespoons) butter divided
- 140g (4.9 oz) diced bacon
- 250g (8.8 oz) mushrooms sliced
- 1 red bell pepper thinly sliced
- 7.5ml (1.5 teaspoons) green peppercorns in brine drained
- 355ml (1.5 cups) heavy cream
- 473ml (2 cups) sour cream
- 30ml (2 tablespoons) veal stock
- 30ml (2 tablespoons) Dijon mustard
- 5ml (1 teaspoon) soy sauce
- 120ml (1/2 cup) water
- 10 small thyme sprigs
- Salt and freshly ground black pepper to taste
- 45ml (3 tablespoons) fresh parsley chopped
- 100g (3.5 oz) pickled cucumbers sliced
- 400g (14 oz) dried tagliatelle or pappardelle pasta
1. Preheat oven to 400°F (200°C)
2. Season pork tenderloin with salt pepper and thyme sprigs
3. Let pork sit at room temperature 30 minutes
4. Cook bacon in large skillet over medium heat until crispy remove bacon leaving drippings
5. Add 30g (2 tablespoons) butter to skillet sauté mushrooms until browned add bell pepper cook 2 minutes remove mixture
6. In same skillet add remaining 30g (2 tablespoons) butter sear pork 2-3 minutes per side until golden
7. Transfer pork to oven roast 15-20 minutes until internal temperature reaches 145°F (63°C)
8. Remove pork let rest 5 minutes
9. In pork skillet add veal stock Dijon mustard soy sauce and water simmer 2 minutes scraping browned bits
10. Stir in heavy cream sour cream and green peppercorns simmer 3-5 minutes until slightly thickened
11. Season sauce with salt and pepper to taste
12. Slice pork against the grain
13. Cook pasta according to package directions
14. Serve pasta topped with pork slices mushroom mixture and sauce garnish with parsley and pickled cucumbers
- skillet
- oven
- cutting board
- knife
- measuring cups and spoons
- wooden spoon
- serving plates
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