Peppered Pork Tenderloin with Cognac Sauce
This delectable dish presents a modern twist on the classic French Steak au Poivre, featuring succulent pork tenderloin coated in a generous layer of cracked black pepper. The dish is enhanced by a rich Cognac sauce that marries perfectly with the savory and slightly spicy notes of the pepper. Ideal for impressing guests or enjoying a comforting dinner at home, this recipe showcases the tender quality of pork while providing a delightful contrast of flavors. Serve it with roasted vegetables or a creamy mashed potato for a complete meal experience.
N/A
Servings
170
Calories
5
Ingredients
Ingredients
Pork Tenderloin
1.25 lbs (Trimmed)
Butter
3 tablespoons (Divided)
Vegetable Oil
1 tablespoon (Used for cooking)
Coarse Ground Black Pepper
1 tablespoon (Freshly cracked)
Cognac or Whiskey
2 tablespoons (For deglazing)
Instructions
1
Begin by slicing the pork tenderloin into approximately 16 pieces, each about 3/4-inch thick.
2
In a large nonstick skillet, melt 1 tablespoon of butter with 1 tablespoon of vegetable oil over medium heat.
3
Generously rub cracked black pepper onto one side of each pork slice; feel free to adjust the amount based on your preference for spiciness.
4
Once the skillet is hot, add the pork slices, pepper side down, being careful not to overcrowd the pan. Cook for about 5 minutes on one side, then carefully flip each slice and continue cooking until they are just cooked through, around another 5 minutes. Monitor closely to prevent overcooking, which can dry out the meat.
5
As the pork finishes cooking, transfer the slices to a heated serving platter. If cooking in batches, add an additional tablespoon of butter to the skillet for the remaining pork slices.
6
Once all the pork is cooked and resting, lower the heat and deglaze the skillet by adding the Cognac (or whiskey) to the remaining juices. Scrape the bottom of the pan to incorporate any flavorful bits.
7
Increase the heat to medium-high, bringing the Cognac sauce to a boil. Allow it to boil for about 30 seconds to evaporate the alcohol, concentrating the flavors.
8
Drizzle the rich sauce over the pork tenderloin slices before serving, and enjoy this culinary delight!
Nutrition Information
9.5g
Fat
0.5g
Carbs
19.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used in this recipe is 1.25 lbs of trimmed pork tenderloin.
How much pork tenderloin is required?
The recipe calls for 1.25 lbs of pork tenderloin.
What type of sauce is served with the pork?
The dish is served with a rich Cognac sauce made from skillet juices and Cognac or whiskey.
How thick should the pork tenderloin be sliced?
The pork tenderloin should be sliced into pieces approximately 3/4-inch thick.
What type of oil is recommended for cooking?
The recipe recommends using 1 tablespoon of vegetable oil.
How much butter is needed for this dish?
A total of 3 tablespoons of butter is used, divided during the cooking process.
How many calories are in a serving of this dish?
There are 170 calories per serving.
What is the protein content per serving?
Each serving contains 19.5g of protein.
How much fat is in this recipe?
There is 9.5g of fat per serving.
Is this a low-carbohydrate recipe?
Yes, it is very low in carbs, containing only 0.5g of carbohydrates per serving.
What alcohol can be used for the sauce?
You can use either Cognac or whiskey for deglazing the pan and making the sauce.
How long should the pork cook on each side?
The pork should cook for about 5 minutes on each side until just cooked through.
Why is it important to deglaze the skillet?
Deglazing incorporates the flavorful browned bits from the bottom of the pan into the sauce.
Is this recipe considered difficult to make?
No, it is tagged as an easy dinner and a quick recipe.
What style of cuisine does this dish represent?
It is a modern twist on French cuisine, inspired by Steak au Poivre.
What kind of pepper is best for this recipe?
Freshly cracked coarse ground black pepper is recommended.
How long do I need to boil the sauce?
The sauce should be boiled for about 30 seconds to evaporate the alcohol and concentrate flavors.
What type of pan should be used?
A large nonstick skillet is recommended for cooking the pork.
Can I use whiskey instead of Cognac?
Yes, whiskey is a perfectly suitable substitute for Cognac in this recipe.
Does the pork tenderloin need any preparation?
Yes, the pork tenderloin should be trimmed before slicing.
What are some suggested side dishes?
It is best served with roasted vegetables or creamy mashed potatoes.
How many total ingredients are in this recipe?
The recipe consists of 5 main ingredients.
How many slices of pork should I get from the tenderloin?
The recipe should yield approximately 16 pieces.
What heat setting should be used for the sauce?
The sauce should be brought to a boil over medium-high heat.
When should I apply the pepper to the meat?
Generously rub the cracked pepper onto one side of each slice before placing them in the skillet.
Does the alcohol evaporate from the sauce?
Yes, boiling the sauce for 30 seconds helps to evaporate most of the alcohol content.
Is this recipe considered comfort food?
Yes, it is tagged as a comfort food recipe.
What classic French dish inspired this recipe?
This recipe is inspired by the classic French Steak au Poivre.
What should I do if the pork doesn't all fit in the pan?
Cook the pork in batches and add an extra tablespoon of butter for the second batch if needed.
How do I serve the finished dish?
Transfer the cooked pork to a platter and drizzle the Cognac sauce over the slices before serving.