Classic French Green Peppercorn Pork Tenderloin
with mashed carrots and roasted asparagus

This is our first Home Chef meal.

When I read the recipe cards, I was really looking forward to learning to make the creamy sauce for the pork tenderloin.

First things first, meal prep. Getting everything out and ready to go.

Ingredients

• Pork tenderloin
• Carrots
• Shallots
• Asparagus
• Peppercorns
• Butter
• Sherry
• Beef demi-glace
• Light cream

Not included were olive oil, salt, pepper, and non-stick spray. (I omitted the cooking spray and used olive oil to drizzle on the asparagus.)

Kitchen items you will need:

• Small pot
• Baking sheet
• Medium skillet
• Colander

The carrots were a lovely orange color. While they cooked, I added the pork to the skillet. The searing gave the meat a little bit of crunch, but tender on the inside.

The sauce. Goodness. It was so easy to make. It seemed pretty daunting because there were 5 steps and 6 ingredients. It took me about 5 minutes to make.

I opted for a chunky mash for the carrots. It gave the plate some texture with the creaminess of the peppercorn sauce. The butter with the carrots also added a bit more flavor. The asparagus was a hit. It was the only thing that was completely gone at the end of the meal. The pork was tender, and well balanced with the sauce.

Complaints from the kids: The peppercorns were too spicy.

Try Home Chef! Lemme know what you think!

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