Pork Tenderloin - w/Balsamic Cream Sauce

By KeyIngredient

Serve the pork with a lightly buttered egg noodle or a creamy roasted garlic mashed potato and colourful mixed vegetables alongside

Ingredients

• Balsamic Cream Sauce:
• 2 tbsp (30 mL) mixed peppercorns
• 1 tbsp (15 mL) butter
• 1/2 cup (125 mL) minced shallots
• 3 cloves garlic, minced
• 2 tbsp (30 mL) chopped fresh Italian parsley
• 1/4 cup (50 mL) panko or dry breadcrumbs
• 2 pork tenderloins, about 2 lbs/1 kg total
• 1 cup (250 mL) 18% table cream
• 1/2 cup (125 mL) reduced-sodium beef stock
• 1/3 cup (75 mL) aged balsamic vinegar
• 2 tbsp (30 mL) packed brown sugar
• 1 tbsp (15 mL) all purpose flour
• 2 sprigs fresh thyme leaves

Details

Servings 6
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

Preheat oven to 425°F (220°C). Line a baking sheet with foil.

Place peppercorns in a small resealable bag and using meat mallet, crush peppercorns coarsely and set aside.

In a small skillet, melt butter over medium heat. Add shallots, garlic and parsley and sauté for 3 minutes or until softened; let cool slightly. Stir in breadcrumbs and peppercorns.

Place pork tenderloins on baking sheet and press shallot mixture along top and sides of each tenderloin.

Roast in oven for about 20 minutes or until meat thermometer inserted in reaches 155°F (68°C). Let stand for 5 minutes before slicing.

Balsamic Cream Sauce: Meanwhile, in small saucepan, whisk together cream, stock, vinegar, sugar, flour and thyme. Bring to a boil over medium heat, stirring occasionally.

Reduce heat and simmer stirring occasionally, for about 10 minutes or until reduced to about 1-½ cups (375 mL).

Remove thyme sprigs and spoon sauce on plate and serve sliced pork tenderloin on top