Pork Tenderloin au Poivre with Green Peppercorn–Brandy Cream

Steps

1. Step 1

   Put the potatoes in a large pot, cover with cold water by an inch, and add a generous spoonful of salt. Bring to a boil over high heat, then lower to a steady simmer and cook until a knife slides into a chunk with no resistance, 15 to 18 minutes. Drain well and leave in the colander.

   20 min

   • 2 lb Yukon Gold potatoes
   • salt
2. Step 2

   Meanwhile, cut each tenderloin crosswise into 1 1/2-inch-thick medallions (about 8 total); if the thin tail end is skinny, fold it under itself. Stand each piece on a cut side and press gently with your palm to flatten slightly. Season all over with salt.

   5 min

   • 2 lb pork tenderloin (2 tenderloins)
   • kosher salt
3. Step 3

   Crack the black peppercorns coarsely: put them in a zip-top bag and press with the bottom of a heavy pan, or pulse in a spice grinder so they stay gritty, not powdery. Mix with the 1 tbsp crushed green peppercorns on a plate, then press both cut faces of each medallion firmly into the pepper so it sticks in a crust.

   5 min

   • 2 tbsp black peppercorns
   • 1 tbsp brined green peppercorns, drained
4. Step 4

   Heat the oil in a large heavy skillet (not nonstick) over medium-high heat until it shimmers. Add the medallions cut side down, leaving space between them, and sear without moving until deeply browned, 3 to 4 minutes. Flip, add the 1 tbsp butter, and sear 3 to 4 minutes more, until the pork reads 140°F on an instant-read thermometer. Move to a plate and tent loosely with foil.

   8 min

   • 1 tbsp neutral oil, such as canola
   • 1 tbsp unsalted butter
5. Step 5

   Return the drained potatoes to the warm empty pot over low heat for 30 seconds to dry them out. Off the heat, mash with the 6 tbsp butter until smooth, then stir in the warm milk a splash at a time until creamy. Salt to taste, cover, and keep warm.

   8 min

   • 6 tbsp unsalted butter
   • 3/4 cup whole milk
   • salt
6. Step 6

   Pour off all but a thin film of fat from the skillet and set it over medium heat. Add the shallot and cook, stirring, until softened, about 1 minute. Take the pan off the heat, pour in the brandy, then return it to the heat and simmer, scraping up the browned bits, until reduced by about half, 1 to 2 minutes.

   3 min

   • 1 small shallot
   • 1/3 cup brandy or Cognac
7. Step 7

   Add the broth and simmer 1 minute, then stir in the cream, the 1 tbsp whole green peppercorns and the mustard. Simmer, stirring now and then, until the sauce coats the back of a spoon, 4 to 5 minutes. Stir in any juices from the resting plate and season with salt.

   6 min

   • 1/2 cup low-sodium chicken broth
   • 3/4 cup heavy cream
   • 1 tbsp brined green peppercorns, drained
   • 1 tsp Dijon mustard
   • salt
8. Step 8

   Spoon the mashed potatoes onto warm plates, set two medallions on each, and pour the green peppercorn cream over the pork.

   2 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026