Peppercorn Crusted Pork Tenderloin
By: Michael Norpell
Published: Friday, August 5, 2011 - 11:22am

Ingredients




2 tablespoons whole black peppercorns
1 tablespoon whole white peppercorns
1 tablespoon whole pink peppercorns
1 to 1 1/2 pounds trimmed pork tenderloin
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons Kosher salt or coarse sea salt
3 garlic cloves, peeled & crushed

Preparation

1 Pre-heat a gas grill to 400°F 2 Coarsely crack peppercorns & sea salt in a mortar and pestle or a spice grinder; Rub with olive oil & roll tenderloin in peppercorn mixture to coat. 3 Let rest at room temperature for 30 minutes. 4 Place the tenderloin on grill rack; turning occasionally – 20 minutes or until an instant-read thermometer inserted into the thickest part of the meat registers 140°F. 5 Transfer to a clean cutting board & let stand for 10 minutes before slicing.

About

Fast and easy to assemble, peppercorn rub makes any meat sensational. The peppercorn crust can also be used on filet mignon, hanger steaks, pork chops, duck or chicken. Turn an everyday grilled meat into an upscale meal.
Wine Pairing: Goats Trail Zinfandel 2009
COOKING NOTE: The pork tenderloin can be roasted in the oven if it is not grilling season in your neck of woods. Pre-heat the oven to 425°F. Roast tenderloin for 20 to 30 minutes or until an instant-read thermometer inserted into the thickest part of the meat registers 140°F. Remove from the oven and tent with foil loosely. Rest for 10 minuets before slicing.
The peppercorn crust can be made with all black peppercorns.