Roast Pork Tenderloin with Green Peppercorn Sauce
Prepare this dish as a weekday meal or a celebration dinner for weekend guests—it's easy enough and good enough.
2 pounds pork tenderloin
4 slices bacon
1/2 fresh pineapple or 1 (8 1/4-ounce) can sliced pineapple
1 tablespoon butter or margarine
1/4 cup granulated sugar
1/4 cup white wine vinegar
1 1/2 cups chicken broth
1 teaspoon green peppercorns in vinegar, drained
1 tablespoons cornstarch
1 pound fresh spinach, washed
- Place tenderloin in open roasting pan; criss-cross two bacon slices over each.
- Bake in a 400°F (205°C) oven for 20 minutes or till meat thermometer reaches 155°F (approximately 65°C).
- Pare fresh pineapple and slice into 1/2-inch slices.
- In a 10-inch skillet melt butter. Saute pineapple; remove.
- Add sugar to skillet and cook over medium heat till carmelized, about 5 minutes. Add vinegar and chicken broth; bring to boiling and cook till sugar dissolves. (If using canned pineapple, drain and add juice to chicken broth.) Add peppercorns and boil rapidly to reduce to about 1 cup.
- Combine cornstarch and cold water; stir into hot mixture. Cook and stir till thickened and bubbly. Season with salt, if desired.
- Steam spinach and keep warm.
- To serve, slice tenderloin and serve with pineapple and spinach. Spoon peppercorn sauce atop.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories 322 calories Protein 37 grams Fat 12 grams Sodium 441 milligrams Cholesterol 103 milligrams.
Recipe provided courtesy of National Pork Board.