Saturday, January 10, 2015

Pork--The Other White Meat

Black Peppercorn Oven Roasted Pork Tenderloin


Preheat oven to 350 degrees. On the stove top, brown tenderloin on all sides in a little olive oil in an oven-proof skillet. Place skillet in oven and roast for 15-20 minutes, until the tenderloin reaches a temperature of 170 degrees with a meat thermometer. Once out of the oven, let the pork tenderloin rest before slicing. While it is resting, deglaze the pan with 1-2 cups of meat stock--beef stock is a traditional choice, but I used chicken stock because that is what I had on hand. Once the stock is boiling and all the bits have been scraped up, pour in a mixture of 2 tablespoons of corn starch and 1/4 cup cold water. Stir continuously--it will thicken quickly.  I like to pour this over the sliced meat on the platter.
 

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