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Pork au Poivre

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Servings 4 servings

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.