Fillet de porc au poivre blanc

Pepper encrusted pork tenderloin in apple brandy cream sauce

Yield: 4 servings

Pepper encrusted pork tenderloin in apple brandy cream sauce


  • 4 pieces of pork tenderloin cut to 1 1/2 inches thick
  • kosher salt
  • 2 tablespoons whole white peppercorns
  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • 1/3 cup calvados
  • 1 cup heavy cream


  1. Allow the pork to rest at room temperature for 15 to 30 minutes.
  2. Sprinke each piece with kosher salt on all sides.
  3. Coarsely crush the pepercorns. Either whack them with a heavy skillet or grind them in a mortar and pestle. If using a mortar and pestle, grind just a few at a time to ensure they are evenly cracked.
  4. Spread the peppercorns on a plate. Press both sides of the filets into the pepper to get an even coating.
  5. Place a skillet (NOT nonstick) over medium heat. Melt the butter and olive oil. When the butter begins to slightly brown and the oil begins to smoke, carefully place the filets in the skllet.
  6. Cook the filets four to five minutes on each side depending on how well done you like your pork.
  7. When the pork is done, place it on a plate and cover it with foil. Don't allow the foil to touch the pork. You don't want to brush off the nicely browned peppercorns.
  8. Drain the excess fat from the skillet, but don't remove any of the browned goodness.
  9. This is the fun step. Invite all your guests into the kithcen for this. Best case, you'll give them a great show. Worst case, you'll have someone there to remind you to stop, drop, and roll. Seriously, you should keep a fire extinguisher in the kitchen, and it should be handy for this step. Take the skillet off the heat. Add the calvados. Using a long match or a butane fireplace lighter, carefully light the acohol. Gently swirl the skillet, allowing the alcohol to deglaze the entire pan. The flames will gradually die down.
  10. Return the skillet to medium heat and add the cream. Bring it to a boil and whisk until the sauce is thick enough to coat the back of a spoon, about five minutes. Season to taste with salt and a teaspoon of calvados if desired.
  11. Return the filets to the skillet. Spoon the sauce over them and serve.

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