Pork Tenderloin in Pepper Sauce

I've been sitting here wondering what to write, but unfortunately I've been suffering from a terrible creative block lately. I'm waiting for the sun, which will surely give me some energy. Still, I didn't want to leave you without a recipe for the weekend. All the more so because today's pork tenderloin in pepper sauce is well worth recommending. It's tender, which is what I love about tenderloin, and the pepper sauce adds a wonderful aroma.

Pork Tenderloin in Pepper Sauce

Directions - Pork Tenderloin in Pepper Sauce:

Preheat the oven to 180°C (350°F). Rinse the meat and pat it dry. Rub it with salt and pepper, lay the herbs on top of the meat and tie them on with kitchen twine. In a skillet, melt 3 tbsp of the butter and brown the meat on all sides, then place it in a baking dish or on a piece of aluminum foil (fold up the edges so the sauce doesn't run out while roasting) and roast for about 15-20 minutes.

Meanwhile, peel and finely chop the onion. In a skillet, melt 1 tbsp butter and cook the onion until translucent. Add the green peppercorns and pour in the cognac. After a moment, add the stock and cream, then simmer slowly for about 20 minutes. After that time, you can thicken the sauce with potato starch mixed with a small amount of cold water. Season with salt, pepper and lemon juice.

Take the meat out of the oven and set it on a plate, letting it "rest." Add the roasting juices to the pepper sauce and stir. Slice the meat into portions and serve with the sauce.

Enjoy!

Source: "Lust auf Genuss" 02/2011