Pork tenderloin with pepper sauce

What does it include?

Ingredients

• 1 pork tenderloin (800–900 g)
• 2 tablespoons black peppercorns (crushed)
• 2 cloves of garlic
• 100 ml white wine
• 200 ml cooking cream
• 2 tablespoons olive oil
• 30 g butter (optional)
• Salt to taste

How to prepare it step by step?

Preparation

1. Prepare the sirloin: Take the piece out of the refrigerator 20–30 minutes beforehand so that it reaches room temperature. Clean external film if present and dry with paper. Crush the peppercorns with a mortar or bag and flatten with a rolling pin; spread them all over the sirloin so that they stick.
2. Sear the meat: Heat a large skillet with 2 tablespoons of oil and the butter if using it over medium-high heat. Place the sirloin and brown it on all sides (about 2–3 minutes per side) until it forms a crust with the pepper. Remove and reserve.
3. Deglaze: Add the minced garlic for 30 seconds, then the white wine and increase the heat to deglaze, scraping up the juices from the bottom. Let it reduce for 2–3 minutes.
4. Add cream: Reduce heat to medium and add the cream. Cook for 3–4 minutes until sauce thickens slightly. Taste for salt (pepper is powerful) and adjust.
5. Final baking (optional): If you want a perfect doneness, preheat the oven to 180°C, place the sirloin on a tray and bake for 8–12 minutes to reach an internal temperature of 63–68°C (juicy). If not, return the tenderloin to the pan with the sauce and cook for 5–7 minutes over medium-low heat, turning to coat.
6. Rest: Remove the sirloin and let it rest for 8–10 minutes covered with aluminum foil so the juices can redistribute.
7. Cut and serve: Cut into 1–1.5 cm medallions and serve with the pepper sauce on top.