Pork Tenderloin with Burgundy Peppercorn Sauce

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  Pork Tenderloin, Boneless(454g)

  The leanest pork cut. Do not confuse with pork loin (wider, fattier).

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Shallot(240g)
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  Garlic(180g)
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  1/4 cup freshly-cracked black peppercorns (preferably coarsely ground)
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  Wine, Red, Table(120g)
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  Low Sodium Beef Broth(480g)
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  Cream, Heavy Whipping(120g)
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  Parsley, Fresh(120g)

Instructions

1. 1Trim the pork tenderloin of excess fat and silver skin. Pat dry with paper towels.
2. 2Heat the olive oil in a large skillet over medium-high heat. Season the tenderloin generously with freshly cracked black pepper, pressing it to adhere. Add to the skillet and sear for 4–5 minutes, turning every minute, until evenly browned on all sides.
3. 3Transfer the seared tenderloin to a baking dish and place in a preheated 425°F oven. Roast for 12–15 minutes, until an instant-read thermometer inserted into the thickest part reads 140°F. Remove from oven, transfer to a plate, and cover loosely with foil to rest.
4. 4While the tenderloin roasts, mince the shallot and garlic. In the same skillet over medium-high heat, sauté the shallot for 2 minutes, then add the garlic and cook 1 minute more until fragrant.
5. 5Pour in the red wine and deglaze the pan by scraping the bottom with a wooden spoon to release browned bits. Cook for 4–5 minutes over medium-high heat until the wine reduces by three-quarters and coats the spoon lightly.
6. 6Add the beef broth and increase heat to high. Boil for 4–5 minutes until the liquid reduces further and leaves a visible trail when you drag a spoon through the center.
7. 7Remove from heat, stir in the heavy whipping cream, and return to a boil for 1–2 minutes until thickened and coats the back of a spoon. Stir in the fresh parsley and taste for salt and pepper, adjusting as needed.
8. 8Slice the tenderloin on a slight diagonal into ½-inch to 1-inch pieces. Spoon the sauce over each portion immediately and serve.