Tri-colored Peppercorn Pork Tenderloin with Brandy Cream Sauce
2 tablespoons whole green peppercorns
1 tablespoon whole white peppercorns
1 tablespoon whole black peppercorns
1 teaspoon salt, divided
1 1-2 lbs. boneless pork tenderloin, trimmed
3 tablespoons all-purpose flour
2 tablespoons extra-virgin olive oil
1 medium shallot, minced
1/2 cup brandy
1/4 cup reduced-fat sour cream
Preheat a gas grill (with all burners lit) to 400°F or build a fire in a charcoal grill and let it burn down to medium heat (about 400°F).
Coarsely crack peppercorns with a small heavy skillet (or saucepan), in a mortar and pestle or in a spice grinder.
If needed, tie kitchen string around tenderloin in several places so the meat will hold its shape as it cooks. Rub with oil, Combine pepper and 1/4 teaspoon salt in a small bowl. Pat the mixture onto both sides of tenderloin. Place flour in a shallow dish; dredge the tenderloin in the flour, shaking off any excess.
Heat oil in a large skillet over medium-high heat. Add tenderloin, reduce heat to medium and cook until browned and just cooked through, 1 to 2 minutes per side Transfer to the prepared grill (see below).
If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Place the tenderloin on the unheated side of the grill rack. Close the lid and roast undisturbed for 10 minutes.
Rotate the tenderloin 180 degrees, cover and continue roasting until an instant-read thermometer inserted into the thickest part of the meat registers 140°F (for medium-rare), 10 minutes more. Transfer to a clean cutting board and let stand for 10 minutes before slicing.
Reduce heat to medium-low. Add shallot to the pan used to brown the tenderloin and cook, stirring, until softened, about 1 minute. Add brandy and cook, stirring and scraping up any browned bits, until most of the liquid has evaporated, 1 to 2 minutes. Remove from the heat; stir in sour cream and the remaining 1/4 teaspoon salt. Serve the pork sliced thick with the sauce.
Tonight, I’m serving with green beans wrapped in applewood smoked bacon, oven roasted sweet potatoes, garden salad and fresh fruit compote.