Peppercorn Pork Tenderloin

Ingredients · 4 servings

• 8 gGround black pepper, fresh
• 45 gButter
• 60 gBrandy
• 30 gDijon mustard
• 1 to tasteSalt
• 1 tspThyme
• 1 tspMarjoram
• 1 tspRosemary
• 600 gPork tenderloin

Equipment

stovetop, chef knife, cutting board, lid, skillet, spoon, tongs, wooden spoon

Instructions

1. 1
   Prep pork and pan

   Gather the pork tenderloin, ground black pepper, salt, butter, brandy, Dijon mustard, thyme, marjoram, and rosemary, and set out a skillet, tongs, knife, and cutting board.

   What to look for: Pork evenly coated with pepper

2. 2
   Pepper the pork

   Press the ground black pepper evenly into all sides of the pork tenderloin, gently coating the surface. · 3 min

   What to look for: Golden brown crust

3. 3
   Brown in butter

   Heat the butter in a skillet that just fits the pork, then add the tenderloin and brown on all sides over medium-high heat. · 6 min

   What to look for: deeply browned crust

4. 4
   Lower the heat

   Reduce the heat under the skillet to low to prevent burning before adding liquids. · 1 min

   What to look for: Steam and bubbling sauce

5. 5
   Add brandy

   Carefully pour the brandy over the pork in the skillet, letting it bubble gently around the meat. · 2 min

   What to look for: gentle bubbling

6. 6
   Build the sauce

   Stir the Dijon mustard, salt, thyme, marjoram, and rosemary together, then add the mixture to the skillet and stir to combine. · 2 min

   What to look for: sauce looks smooth and speckled

7. 7
   Cover and cook

   Cover the skillet and cook the pork gently over low heat until tender and cooked through. · 23 min

   When it is done: Pork is done when the thickest part reaches 63°C and the juices run clear.

8. 8
   Slice and serve

   Remove the pork, slice it into 2.5–5 cm pieces, arrange on plates, and spoon the pan sauce evenly over the top before serving. · 2 min

   What to look for: Glossy sauce coating slices