This lovely roasted garlic and cracked pepper pork tenderloin with cognac sauce is fancy enough for a dinner party. Serve with Duchess potatoes for a special treat.
Pork au Poivre
Ingredients
- 1.2 pounds Smithfield roasted garlic and cracked pepper pork loin
- 1 tablespoon black peppercorns, freshly ground
- 1/2 teaspoon salt (or a little more to taste)
- 2 tablespoons butter
- 1/4 cup cognac
- 1/3 cup heavy cream
Instructions
- Roast pork tenderloin according to package directions.
- Remove pork from oven and allow to cool slightly.
- Slice pork into 1/2 inch slices.
- Melt butter in frying pan. Place pork tenderloin slices in the pan and sprinkle with salt and black pepper.
- Heat the pork over medium heat, turning once, for 2 or 3 minutes, until pork is browned.
- Carefully remove the pork slices from the pan and place on a plate.
- Add cognac to pan and warm slightly. Add cream to cognac and stir, warming for a minute or two.
- Place the pork back into the pan and spoon sauce over the pork. Serve warm.
