Roasted Pork Tenderloin with Creamy Peppercorn Sauce

Ingredients

Pork

• 600 g pork tenderloin

• 1 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp paprika

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Roasted Potatoes

• 400 g baby potatoes

• 1 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• 2 sprigs rosemary

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Creamy Peppercorn Sauce

• 1 tbsp butter

• 1 clove garlic, minced

• ½ cup heavy cream

• ¼ cup chicken broth

• 1 tbsp green peppercorns

• 1 tsp Dijon mustard

• Salt to taste

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Instructions

1. Roast the Potatoes

1. Preheat oven to 200°C (400°F).

2. Toss baby potatoes with olive oil, salt, pepper, and rosemary.

3. Roast for 25–30 minutes until golden and tender.

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2. Cook the Pork

1. Rub pork tenderloin with olive oil, salt, pepper, garlic powder, and paprika.

2. Sear in a hot skillet for 2–3 minutes per side.

3. Transfer to oven and roast 15–18 minutes until cooked through.

4. Let rest 5 minutes, then slice.

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3. Make the Sauce

1. In the same pan, melt butter and sauté garlic.

2. Add chicken broth and simmer for 2 minutes.

3. Stir in cream, mustard, and peppercorns.

4. Cook until the sauce thickens.

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4. Serve

1. Place sliced pork on a plate.

2. Spoon creamy peppercorn sauce over the pork.

3. Serve with roasted baby potatoes and fresh herbs.

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✅ Result:

• Juicy roasted pork

• Crispy golden potatoes

• Rich creamy peppercorn sauce