Tuesday, August 24, 2010

Pork Loin with Brandy Peppercorn Sauce

This week, Eric celebrated his new job in Sunnyvale, which is a really big deal over here in Petruno land. When we lived in San Francisco, Eric's job was a solid 15 minute walk away. He had lots of opportunity ahead of him and things were good. Then, there was that whole "economy" thing, his start up became part of a bigger corporation, and we had the opportunity to get a house back down in San Jose. When we moved down the commute once measured in blocks (and not that many of them) was measured in miles. 55.9 to be exact and 15 minutes turned into 3+ hours a day. With the economy where it was, finding another job was in the "not gonna happen" box and so Eric commuted from 5:30am until 6:30pm 5 days a week. A few weeks ago, he was offered a new job in Sunnyvale and the rejoicing lasted nearly 2 weeks. Among the festivities was this pork loin, which turned out to be something we really need to make again. It also turned out to be not enough but that probably would have happened no matter how much we made of "The other white meat". Actually, Eric can't stand that slogan. The tagline that has doggedly followed pork around since 1987 not only wrongly labels the meat as "white meat" but it is giving it a good left handed complement. By implying that it is just an alternative for when your tired of the real thing, something that is just as good. Pork, for all intents and purposes is a moist, deliciously flavorful meat that at our house is a first choice come dinner. Eric would probably have it as first, second and third choices if he could have his way, but Charisse usually insists on other things on the plate besides meat. Go figure.

Pork Loin with Brandy Peppercorn Sauce
What You Will Need

1 pork tenderloin
2 Tbs olive oil
1 cup shallots (minced)
3 cloves garlic (minced)
1/4 cup peppercorns (coarsely ground)
1/2 brandy
2 cups beef broth
1/2 cup heavy cream
1/2 cup parsley (minced)

Preheat oven to 425*

Heat the olive oil in a large skillet over medium high heat.  Season the pork with the freshly cracked pepper, pressing down to make sure it sticks on the meat. Reserve 1 Tbs of the pepper for the sauce.  Brown the loin searing each side for about 4-5 minutes and then transfer into the oven cooking until internal temperature reads 140*, about 15-20 minutes depending on the size and thickness of the meat.

While the pork is cooking, brown the shallots in a large skillet for 2 minutes.  Add the garlic and continue cooking for another minute. Add the brandy and deglaze the bottom of the pan.  Once the liquid has almost cooked off, add the broth and turn up heat to bring to a boil. Cook the sauce down until there is a noticeable trail in the sauce when you drag a wooden spoon through it.

Add cream and continue let boil until sauce thickens.  Take off heat and stir in parsley and pepper.  Salt to taste.  Serve over sliced pork

adapted from http://gimmesomeoven.com/


  1. Congrats on getting the job closer to home - makes all the difference in the world. I work in the staffing industry and we are definetly seeing the job market pick up - not as quick as we would like, but getting better. Onto the food - your pork tenderloin looks divine!!! Stay cool today with these 100 degree temps. :)

  2. I can't imagine that long of a commute! When we moved closer to my job and I cut my commute significantly down, I felt like I had so many more hours in the day! This pork loin looks like a great way to celebrate :)

  3. Congratulations on the shortened commute! Oh this sauce for the pork loin looks amazing, great photos!

  4. Wow, what a commute!! I understand why you all celebrated so long.

    I looooove pork tenderloin! My daughter loves it even more haha. The sauce looks great to try! And it doesn't even have to be all white anymore; pork can be cooked to medium well! Thanks for the inspiration for my menu-planning!

  5. Congrats on the new job! Lovely pork loin, looks so juicy!

  6. This pork loin looks so good, the flavors sound delicious!

  7. Congrats on the new job!! Indeed worthy of celebration!!

  8. Wow, the pictures just set my mouth watering. I am saving this one!

  9. Congrats on the new job and much better commute! I love my 10 min and 3 mile commute to my office. The pork looks magnificent. Sounds like this sauce would be equally good with a beef tenderloin or chicken breasts. Thanks!! Kateiscooking

  10. We love pork tenderloin cooked anyway and have it quite often. Our favorite is Pork Medallions with Mushroom and Red Wine Sauce, but we'll have to try your recipe soon!