Grammy's Kitchen · Pork Tenderloin · Pork Tenderloin with Burgundy Peppercorn Sau
One of 40 pork tenderloin recipes we measured
It ranks #1 of 40 for juiciness among the pork tenderloin recipes we compared. 17 cooks on www.gimmesomeoven.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| fat | 6% | 4% |
| aromatics | 37% | 1% |
| liquid | 158% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 (about 1 lb.) pork tenderloin |
| 27 g | 2 Tbsp. olive oil (separated) |
| 160 g | 1 cup finely chopped shallots or onion |
| 9 g | 3 cloves garlic (minced) |
| 1/4 cup freshly-cracked black peppercorns (preferably coarsely ground) | |
| 118 g | 1/2 cup red wine |
| 480 g | 2 cups beef broth |
| 119 g | 1/2 cup heavy cream |
| 50 g | 1/2 cup parsley |
Method: 5 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this quite a few times now and we love it. The sauce is so delicious that we always double it! It's honestly as good as a fillet steak with peppercorn, but for a fraction of the cost. Just for reference (because of one or two of the commenters), the m” — a cook, 5★
“Made this quite a few times now and we love it. The sauce is so delicious that we always double it! It’s honestly as good as a fillet steak with peppercorn, but for a fraction of the cost. Just for reference (because of one or two of the commenters), the more ” — a cook, 5★