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Pork Tenderloin with Peppercorn Gravy
SEASONS AND SUPPERS14Ingredients
40Minutes
470Calories
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Ingredients
US|METRIC
3 SERVINGS
- 1 1/4 lb. pork tenderloin (silver skin and any visible fat removed)
- salt
- olive oil
- 1 Tbsp. butter
- 1/4 cup onion (very finely chopped)
- 3 tsp. crushed peppercorns (black, green or red peppercorns, or a mixture *See Notes)
- 1/3 cup white wine (or red, or omit and use a bit more broth)
- 1 cup chicken broth (*see Notes)
- 1/2 tsp. Dijon mustard
- 1/2 tsp. fresh thyme leaves (or a pinch of dried thyme leaves)
- 1/4 cup heavy cream (35% b.f. or omit for a non-creamy sauce, *see Notes)
- salt (to taste)
- 2 Tbsp. cornstarch
- 1 Tbsp. water
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories470Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol165mg55% |
| Sodium680mg28% |
| Potassium900mg26% |
| Protein42g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber<1g4% |
| Sugars<1g |
| Vitamin A10% |
| Vitamin C4% |
| Calcium6% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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