Thursday, March 29, 2012

Peppercorn Crusted Pork Tenderloin

Nothing like a Sunday dinner on a Thursday. I'm serving this along side gravy, garlic mashed potatoes, green beans, and biscuits. There is no doubt my one year old will gobble this dinner up!

1 1/4 lbs pork tenderloin
1/4 cup peppercorns, ground (assorted)
1/4 cup flour
1 quart milk
3 tablespoons peppercorns, crushed
2 tablespoons butter

How to make it

Sprinkle the peppercorns on a piece of foil.
Spray the entire pork loin with cooking spray.
Roll the tenderloin in the peppercorns until fully crusted and pat them into the meat. Place on a rack, uncovered in a 325 oven and roast for about 2 hours until meat thermometer reaches 170 degrees. Slice meat into 1/2" slices. Serve with gravy.

For the Gravy:.
With whisk mix flour and milk in large pan, add butter, peppercorns and salt.
Cook until thickened, lower heat, simmer for 15 minutes.

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