This meal is your ticket to a quaint bistro in the countryside of France. A creamy demi-glace sauce studded with shallots and briny green peppercorns accent tender pork perfectly. Savory mashed carrots and roasted asparagus provide hearty and delicious sides.
Absolutely fantastic. Tenderloin was juicy and the sauce was superb!
Love this recipe! I can't believe I got my husband to eat so many veggies!!
I've never thought to mash carrots. It's a much more enjoyable way to eat them...The tenderloin was out of this world!!!!!
Are there extra stars to be given for a dish? This one deserves it! I am just crying over how wonderful this dish was! Holy moly, this came out of my own kitchen! THIS DISH was Oh-My-Goodness-Great!
Amazing flavor in everything! Roast was moist & tender. The butter "made" the carrots! Loved the asparagus, it was tender & tasty! The peppercorn sauce had a wonderful flavor!! Yum!! This was a winner, even for my picky son! Thanks Home Chef!
Peel, trim, and cut carrot into ½" pieces.
Peel and mince shallot.
Trim woody ends off asparagus.
Drain green peppercorns.
Pat pork tenderloin dry, and season all over with ½ tsp. salt and a pinch of pepper.
Sear the Pork Tenderloin
Place a medium non-stick pan over medium-high heat.
Add 1 tsp. olive oil and pork tenderloin to hot pan. Sear until well-browned on two sides, 2-3 minutes per side.
Transfer pork tenderloin to one side of prepared baking sheet.
Reserve pan; no need to wipe clean.
Finish the Pork Tenderloin and Asparagus
Add asparagus to empty half of baking sheet. Spray asparagus with cooking spray and season with a pinch of salt and pepper. Spread into a single layer on their half of baking sheet.
Roast in hot oven until asparagus is tender and pork tenderloin reaches a minimum internal temperature of 145 degrees, 12-15 minutes.
Rest pork at least 5 minutes, then cut into ½" slices.
While pork roasts, make carrot mash.
Mash the Carrot
Add carrot to boiling water and cook until tender, 10-12 minutes.
Drain carrot in a colander and return to pot. Add butter and mash until fairly smooth. Season with ¼ tsp. salt and a pinch of pepper.
Set aside and keep warm.
Make the Sauce
Return pan used to sear pork to medium heat and add 1 tsp. olive oil. Add half the shallot (or more, if you love shallot) to hot pan and stir occasionally, 1 minute.
Add sherry and bring to a boil. Boil, 30 seconds.
Stir in cream, green peppercorns, demi-glace, and ¼ tsp. pepper. Return to a boil and stir constantly until creamy, 1-2 minutes.
Remove from burner and season with a pinch of salt.
Plate dish as pictured on front of card, shingling pork over sauce. Bon appétit!