Seasons and Suppers · by Jennifer Maloney★ 4.9 (14)
Pork Tenderloin with Peppercorn Gravy
NUTRITION · PER SERVING40M COOK
CAL 12%·PRO 58%
CARBS 7G12% OF CAL
1G FIBER1G SUGAR5G OTHER
FAT 10G36% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender pork tenderloin seared and roasted, topped with a creamy peppercorn gravy made with white wine and beef broth. An elegant, quick dinner.
mainamericanpork🍳 skillet🔥 ovengluten free
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Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 40M
CAL 12%·PRO 58%
CARBS 7G12% OF CAL
1G FIBER1G SUGAR5G OTHER
FAT 10G36% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 695mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 598mg
- Calcium
- 29mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 695MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.