Peppered Pork Tenderloin in Red Wine Sauce
Total time: 30 minutes
Remember that, while adding a lot of flavor, pepper can be quite hot. Be a bit careful, particularly if you are grinding fresh peppercorns, as these will be hotter than the old stuff in the can in your pantry....
- 12oz (360gr) pork tenderloin
- 2 tsp olive oil
- 1 clove garlic
- 1/2 - 1 tsp ground black pepper
- 2 tsp Dijon-style mustard
- 1 tsp tomato paste
- 1 tsp marjoram
- 1/2 cup (4oz, 120ml) beef stock
- 1/2 cup (4oz, 120ml) red wine
- Mince the garlic.
- Slice the tenderloin into 1 inch (2.5 cm) thick slices.
- Sprinkle the pepper evenly over each side of each piece, pressing it in.
- Heat oil in nonstick skillet over medium heat. Add the pork and sauté for 5 minutes per side.
- Add garlic, marjoram, mustard, tomato paste, stock and red wine to pan, reduce heat to low, cover and simmer 10 minutes.
- Uncover and remove pork to a small platter, cover to keep warm.
- Increase heat and boil sauce, for 2 minutes. It should reduce and thicken a bit.
- Spoon a bit of sauce over the pork and serve, remaining sauce on the side.