Yield: 4 servings
  • 2 lbs pork tenderloin – cleaned and trimmed of excess fat
  • 1/4/C canola oil
  • 1 C chicken stock
  • 2 tsp Two Snooty Chefs® Emerald Green Peppercorns
  • 2 Tbsp butter
  • ¼ C minced shallots
  • 2 cloves minced garlic
  • 2 Tbsp brandy
  • 3 Tbsp whole grain mustard
  • 1 C heavy cream
  • Salt to taste
  1. Cut pork into four portions
  2. Heat oil in sauté pan till hot; place pork tenderloin in pan and sear on all sides; set aside
  3. In small sauce pan bring the chicken stock to a boil, add peppercorns, turn heat off, and allow to set for 30 minutes to an hour to plump the peppercorns; once plumped remove peppercorns and set aside
  4. Reserve the chicken stock for the sauce
  5. Melt butter in a medium sauce pan
  6. Add shallots, garlic, and peppercorns; sauté till slightly caramelized
  7. Remove pan from stove, add brandy, return to stove; light mixture in pan with a match to flambé
  8. Stir pan contents till flame subsides
  9. Add reserved chicken stock, mustard, and heavy cream
  10. Simmer contents till it reduces to a sauce consistency – about 20-25 minutes
  11. Season with salt to taste and hold till service
  12. Place tenderloin in a 400° F oven, roast until meat is medium rare – about 15-20 minutes (internal temperature using an instant read thermometer should be 135° – 140° F
  13. Slice tenderloin across the grain and serve with Emerald Green Peppercorns mustard sauce

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