Pan-fried Pork Tenderloin and Creamy Pepper Sauce

[@MellainasMinuteMotivations]

Well done

[@recipecellar]

Thank you ☺️

[@infoscholar5221]

I think I'll try a Southern US version of this, albeit with bone-in pork chops. Great recipe, thanks for the great ideas. Sehr Gut!

[@recipecellar]

Thanks for feedback, I appreciate it! 👍 Are you referring to bourbon pepper sauce or what kind of recipe you mean with that southern US version?

[@nathanstills159]

I do a sauce like this.... Bourbon Pepper Sauce. After I pull the meat, I add a healthy serving of Bourbon. Cook for a minute, then pretty much the same as yours. Great video! The cooktop is a "stove/range"

[@recipecellar]

Wow, that bourbon sounds like a great idea, I haven't tried that. I have 10 years old Ardbeg whiskey rich in smoke and peat, from scotland, don't know how that would work. 😁 I think I have to make a trip to the liquor store to get some bourbon and test it. What amount of bourbon would you recommend to use if I would do same amount of sauce as in this video? That stove was the word I was looking for. 😅 Thanks.

[@nathanstills159]

@@recipecellar Ardbeg is an Awesome Scotch. Laphroaig is my favorite. I would suggest using an American style bourbon with a slight sweat node... Jim Beam works well. I would use 2-3oz (60-80ml) and flambe. I make my version for steaks. I have not used Dijon in it... I'm going to try it next time. If you use the Ardbeg, let me know how it turs out.

[@recipecellar]

@@nathanstills159 I will let you know if I try it 👍

[@w.l.graves7228]

your vocabulary is very good ,but i think you are referring to the" stove top / range ",,and the mini " steaks " i believe would be calling them medallions , i am on a salt restricted diet , so i may use less , i am an amateur chef ,you are an absolute pro ! i have 4cm / 2 inch thick medallions already from my butcher ,i am told to pan sear for 3 1/2 min. per side ,then finish in the oven @335deg. F, 170 C.for 20 minutes , would you recommend this technique ? thank you ! fantastic recipe CHEF ! MERCI

[@recipecellar]

Thanks! That technique sounds like ok, though I haven't tried it with that thick pork medallions so I can't say how it works. For thick meat pieces I would recommend to use meat thermometer to check that it's just the right temperature, not raw and not overcooked. Pork tenderloin tend to go easily dry if cooking goes over. But I would love to hear from you how it ended up with that technique...? 😊

[@w.l.graves7228]

yes , thanks ! i used your recipe ,came out very well , with 2 inch thick pieces , about 6 ounces each [ 170 grams ] -browned on stovetop first , then finished in oven , with bacon wrapped around the pork , [ i'm pushing the envelope with the bacon ,but why not ?! ] yes , i always use a thermometer , sure takes the guess work out with knowing the internal temp. of your meat ! i made a basic mushroom sauce, i'll try your sauce next time ..,jacques pepin , julia child , and anthony bourdain are my favorite chefs to learn from . ..thank you !@@recipecellar

[@recipecellar]

@@w.l.graves7228 Nice to hear that! Bourdain was inspirational. I think I have to test that bacon thing you mentioned. 👍

[@Jeannettedarta]

🔥🔥🔥

[@recipecellar]

😍😍😍

[@minimead368]

Wow! 👀 got any pepper left after that

[@recipecellar]

Yea, I still got plenty of pepper in stock. 😁 Love that black pepper taste.

[@mikkohoglund2992]

Nam! Nyt on kyllä herkun näköinen annos!

[@recipecellar]

No sanoppa muuta! Varsin perinteinen ja maukas paketti. 👌

[@petteritoivonen9353]

Piggy good

[@recipecellar]

You got that right!

[@marcoruorio5846]

way too much salt, followed this recipe and wasted good ingrdients for nothing

[@recipecellar]

Sorry to hear that. I loved this food, of course it was supposed to be salty. But I understand that each of us has our preferences in saltiness and everything else. If you liked it excluding that saltiness I encourage you to test it again with less salt. That's kind of my normal process to test different variations of recipes from different sources and find my way to what's best for me. I first did this with less salt and I came to conclusion that I want to add salt and I did and found my best version of this. That mashed potatoes I ate this with is without salt, so it balanced nicely the saltiness of this dish.