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    Pepper Crusted Pork Tenderloin

    I started making my own mix of peppercorns many years ago using both well known and little known items then added some other ingredients that enhances the mix. All told there are over 14 items in this mix and have used it on a regular basis. I had some pork tenderloin in the freezer and wanted to come up with something that I had not seen before. I’ve crusted beef tenderloin, made Steak Au Poivre and Pepper Gravy but never tried this before. Contrary to what one might think this recipe does not have a strong pepper bite. I served it with Roasted Garlic/Shallot Linguine.

    You will need:
    Pork Tenderloin – approx 6 oz/serving
    Peppercorns – approx. 1/4 cup/serving – either purchase a good quality mix or make your own combination. NB:You won’t get the same taste due to the limit of peppercorns in commercial products. You can contact me to purchase my Special Blend.
    Sea Salt – approx 1 TBSP/serving

    There really isn’t much that you need to do to prepare the pork. You will need to “crack” the peppercorns into small to medium size. There are several ways to do this – you can use a food processor and pulse until the peppercorns are the size you need (although this is efficient you won’t get good results unless you a very careful as some of the peppercorns will not fully crack.) Use a mortar and pestle – better results somewhat labor intensive. Place peppercorns in a gallon size freezer bag, seal bag then lay it flat on a work surface. Use either a meat tenderizer or heavy sauce pan and press the peppercorns until they are cracked to the size you need.

    Place cracked pepper and sea salt in a flat container large enough to hold the tenderloin. Press the pork into the pepper/salt combination on all sides. Place the crusted tenderloin in the refrigerator for about 5 minutes. Put enough olive oil in a sauté pan large enough to hold the pork – heat until oil shimmers. Sauté the tenderloin on all surfaces until golden brown. Place browned/seared tenderloin in a roasting pan large enough to hold pork in a heated 350 degree oven to finish.

    Serve immediately with your favorite vegetable, or one from this site. Your family or guest will enjoy this.

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