Family Meal: Classic French Green Peppercorn Pork Tenderloin
with mashed carrots and roasted asparagus
$9.95 per serving
Prep & Cook Time:25-35 min.
Cook Within:6 days
Spice Level:Not Spicy
A note about serious food allergies
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.
Trim ends off carrots, peel, and cut into ½" pieces. Peel and mince shallot. Trim woody ends off asparagus. Drain green peppercorns. Rinse pork tenderloins, pat dry, and season both sides with ½ tsp. salt and a pinch of pepper.
Sear the Tenderloins
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and place pork tenderloins in hot pan. Sear on two sides until each side is well-browned, 3-4 minutes per side. Remove from pan, place on one side of baking sheet, and place in oven to roast, 5 minutes. Reserve pan; no need to wipe clean.
Roast the Tenderloins and Asparagus
Remove baking sheet from oven, add asparagus to other half, drizzle with 1 tsp. olive oil, and season with a pinch of salt and pepper. Roast until asparagus is tender and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes. While pork roasts, make the carrot mash.
Mash the Carrots
Add carrots to boiling water over high heat and cook until tender, 7-10 minutes. Drain carrots in colander and return to pot along with butter and 4 Tbsp. cream. Using a potato masher or fork, mash carrots and butter, adding cream 1 Tbsp. at a time if necessary, until fairly smooth. Season to taste with salt and 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 shallots (or more to taste if you love shallot!) and cook, stirring occasionally, 1 minute. Add sherry and bring to a boil. Boil 30 seconds, stir in green peppercorns, demi-glace, ¼ tsp. pepper, and remaining cream. Bring back to a boil and cook - watch carefully - until sauce is creamy, 2-4 minutes. Remove from burner and season to taste with salt.
Plate the Dish
Cut pork tenderloins into ½" slices. Divide mashed carrots and asparagus between four plates. Shingle half of each pork tenderloin on each plate in front of vegetables. Spoon sauce in front of pork.