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Peppercorn Crusted Pork Tenderloin
Michael Norpell
60 minutes
4 servings
BeginnerFast 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.
Total Steps
5
Ingredients
7
Tools Needed
7
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Norpie's Forks and CorksIngredients
- 3 cloves garlic, peeled & crushed
- 1 1/2 teaspoons Kosher salt or coarse sea salt
- 1 tablespoon extra-virgin olive oil
- 1-1 1/2 pounds trimmed pork tenderloin
- 1 tablespoon whole pink peppercorns
- 1 tablespoon whole white peppercorns
- 2 tablespoons whole black peppercorns
Instructions
1
Step 1
Pre-heat a gas grill to 400°F.
2
Step 2
Coarsely crack peppercorns and sea salt using a mortar and pestle or a spice grinder. Rub the pork tenderloin with olive oil, then roll it in the cracked peppercorn mixture to coat evenly.
3
Step 3
30 minutes
Let the coated tenderloin rest at room temperature.
4
Step 4
20 minutes
Place the tenderloin on the grill rack. Grill, turning occasionally, until an instant-read thermometer inserted into the thickest part of the meat registers 140°F.
5
Step 5
10 minutes
Transfer the cooked tenderloin to a clean cutting board and let it stand before slicing.
Tools & Equipment
Mortar and pestle
Spice grinder
Gas grill
Instant-read thermometer
Cutting board
Oven
Foil