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.
- Pork tenderloin
- 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:
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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