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Pork Tenderloin Recipe

Mediterranean Pork Tenderloin With A Delicious Creamy Peppercorn Sauce

A Mediterranean Pork Tenderloin Recipe

We love this creamy pork tenderloin recipe.
It's so quick and easy to cook and serve and just melts in your mouth.
The tender pork combined with its delicious aromatic pepper sauce will be a great hit every time. Mediterranean herbs and brandy just give it that extra zing. A really fab dinner party dish that, for the hostess, is zero stress and very impressive.
Give it a try, you won't regret it!
Why not include this in your own Mediterranean diet it's healthy and full of goodness.
Eat well - feel full and satisfied and lose those excess pounds without undue effort.

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Mediterranean Diet Pork Tenderloin Recipe

Recipe Ingredients for Four People

2 large pork tenderloins, trimmed of all fat and sinews, each cut into 8 medallions and flattened slightly
1 teaspoon salt
1 tablespoon black peppercorns, roughly crushed in a pestle and mortar
2 teaspoons herbs de provence
1tablespoon extra virgen olive oil
1 tablespoon butter
2 cloves garlic, bashed into a paste
About 4 tablespoons brandy
1 cup/250ml double/heavy cream
A little cornflour/cornstarch and water (optional)

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Method

OK - this is so easy you will not believe it!
Mix together the salt, peppercorns, and herbs in a bowl.
Evenly coat each of the medallions with this mixture and allow to marinate, covered, for about 2 hours
In a large non stick fry pan, heat the olive oil over medium to high heat.
Add the medallions and cook for 2 1/2 minutes on the first side, turn over and cook for 2 minutes on the second side.
Transfer to a tray, cover with foil, and keep warm in the oven.
Add the butter to the fry pan and when foamy add the garlic and cook for a minute.
Add the brandy and flambée.
Then add the cream and cook for about 3 minutes until the sauce has thickened a little. If you prefer a thicker sauce just add a little cornflour/cornstarch that has been slaked with water to this mixture and bring back to the boil.
Return the medallions and any accumulated juices to the pan and cook until the meat is just warmed through, about 30 seconds.
Arrange 4 medallions on each plate and pour the sauce over them.