Pork Tenderloin with Peppercorn Gravy

Quick, easy and always tender pork tenderloin recipe, combined with a delicious peppercorn gravy.

📝 Ingredients

• 1 - 1 1/4 lb. pork tenderloin (silver skin and any visible fat removed)
• Salt and freshly ground pepper
• Olive oil (for the pan)
• 1 Tablespoon butter
• 1/4 cup onion (very finely chopped)
• 2 - 3 teaspoons crushed peppercorns (black, green or red peppercorns, or a mixture *See Note 1 below)
• 1/4 - 1/3 cup red or white wine (or omit and use a bit more broth *See Note 2 below)
• 1 cup chicken or beef broth (*See Note 2 below)
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon fresh thyme leaves (or a pinch of dried thyme leaves)
• 1/4 cup heavy whipping cream (35% b.f. or can omit for a non-creamy sauce, *see Note 3 below)
• Salt and freshly ground pepper (to taste)
• 2 Tablespoons cornstarch
• 1 Tablespoon cold water

👨‍🍳 Instructions

1. 1Preheat oven to 425F.
2. 2Prepare the pork tenderloin by removing the silver skin and any visible fat. Season with some salt and set aside.
3. 3Heat an oven-proof skillet on the stove-top over medium-high heat. Add a splash of olive oil and heat. Add the pork tenderloin and cook, turning as needed, until it is seared and golden on all sides.
4. 4Place skillet with the pork into the preheated oven and cook until the pork reaches an internal temperature of 145F, when measured in the thickest part of the meat, about 20-25 minutes.
5. 5While pork is cooking, gather and measure out your sauce ingredients and have handy.
6. 6Remove skillet from oven. Remove pork to to a cutting board to rest and loosely tent with a piece of aluminum foil.
7. 7Place the hot skillet back on the stovetop over medium-high heat. To the skillet, add butter and melt, scraping up in bits in the bottom of the pan. Add the onions and peppercorns and stir until the onions are starting to colour, about 1 minute. Add the wine and cook, stirring, until mostly evaporated, about 1 minute. Add the broth, Dijon mustard and thyme. Reduce heat to medium and allow sauce to simmer/reduce for a few minutes to blend the flavours and reduce slightly. Add cream, if using and stir to combine and warm through. Taste the sauce and season with salt, as needed. To thicken the gravy, combine cornstarch and water in a small bowl, stirring until smooth. Add a bit at a time to your hot gravy, stirring well after each addition, until desired thickness is achieved.
8. 8Cut pork tenderloin into slices and spoon hot gravy over-top, to serve.