Classic French Green Peppercorn Pork Tenderloin with mashed carrots and roasted asparagus

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 12 oz. Carrot
  • 1 Shallot
  • 6 oz. Asparagus
  • 1/4 oz. Brined Green Peppercorns
  • 1 Pork Tenderloin
  • 0.9 oz. Butter
  • 2 fl. oz. Sherry
  • 2 tsp. Beef Demi-Glace
  • 3 fl. oz. Heavy Whipping Cream

Directions

  1. Preheat oven to 425 degrees. Bring a small pot of lightly salted water to a boil. Thoroughly rinse produce and pat dry. Place a colander in the sink. Prepare a baking sheet with foil and cooking spray.

  2. Trim ends off carrot, peel, and cut into ½" pieces. Peel and mince shallot. Trim woody ends off asparagus. Drain green peppercorns. Rinse pork tenderloin, pat dry, and season with ½ tsp. salt and a pinch of pepper.

  3. Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and pork tenderloin to hot pan. Sear until well-browned on two sides, 3-4 minutes per side. Remove from pan, place on one side of baking sheet, and roast 5 minutes. Remove from oven. Tenderloin will finish cooking in a later step. Reserve pan; no need to wipe clean.

  4. Add asparagus to other half of baking sheet after tenderloin has roasted 5 minutes. Drizzle with ½ tsp. olive oil and season with a pinch of salt and pepper. Roast until asparagus is tender and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes. Rest pork 5 minutes before slicing. While pork roasts, make carrot mash.

  5. Add carrots to boiling water and cook until tender, 5-7 minutes. Drain in colander and return to pot along with butter. Using a potato masher or fork, mash carrots and butter until fairly smooth. Season with ¼ tsp. salt and a pinch of pepper. Set aside and keep warm.

  6. Return pan used to sear pork to medium heat and add 1 tsp. olive oil. Add half the shallots (or more to taste if you love shallot!) to hot pan and cook, stirring occasionally, 1 minute. Add sherry and bring to a boil. Boil 30 seconds, stir in green peppercorns, demi-glace, ¼ tsp. pepper, and cream. Return to boil and cook, stirring constantly, until sauce is creamy, 1-2 minutes. Remove from burner and season with a pinch of salt.

  7. Cut pork tenderloin into ½" slices. Serve slices next to mashed carrots and asparagus. Spoon sauce in front of pork.

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