Ingredients
- 2 lb pork tenderloin
- 2 Tbsp cracked black pepper
- 1 Tbsp dijon mustard
- 2 tsp salt
- 1 tsp minced garlic
- 1/2 tsp red pepper flakes
- 1 Tbsp olive oil
Instructions
Preheat oven to 375 Fahrenheit.
Combine cracked peppercorns, red pepper and salt in a small bowl. Set aside.
Pat pork loin dry with paper towel. Rub with mustard and garlic, covering all sides and ends. Now, coat all sides and ends with peppercorn rub.
Heat olive oil in cast iron skillet. When hot, place tenderloin in skillet and sear on all sides. Use tongs to carefully turn the tenderloin. If some of the rub sticks, just scrape from the bottom of the skillet and pat back onto pork loin.
When pork loin has been seared, place in baking dish and bake at 375° until an inner temperature of 145-150 has been reached (about 40-45 minutes). Remove from oven and let rest 5 minutes before slicing.
Deglaze pan with cognac or brandy. Add 1/2 cup cream, 1/2 cup beef stock. 1-2 teaspoons cracked black pepper. Simmer for a few minutes until sauce begins to thicken.
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