Grilled Pork Tenderloin With Green Peppercorn Sauce

Name: Grilled Pork Tenderloin With Green Peppercorn Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 105 min
Cuisine: French
Ingredients: ¼ cup Brown Sugar (¼ cup brown sugar); ¼ cup Kosher Salt (¼ cup Morton Coarse Kosher Salt); 1 piece Pork Tenderloin (1 pork tenderloin, about 1 ¼ pounds (567 g)); 0 pieces Black Pepper (Coarse ground black pepper); 1 ½ tbsp Grapeseed Oil (1 ½ tablespoons grapeseed oil); 1 piece Carrot (1 carrot); 2 pieces Celery (2 stalks celery); 1 piece Yellow Onion (1 small onion); ¼ cup Bourbon (¼ cup bourbon or rye whiskey); 1 ½ cup Chicken Broth (1 ½ cups chicken stock); ¼ cup Heavy Cream (¼ cup heavy cream); 1 tsp Green Peppercorn (1 teaspoon jarred green peppercorns); 1 tbsp Parsley (1 tablespoon fresh parsley); 2 tsp Dijon Mustard (2 teaspoons Dijon-style mustard)

Grilled pork tenderloin with a rich, flambéed green peppercorn sauce made with bourbon, cream, and aromatics.

105 minFrench

Servings4

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Steps

1Make the brine. In a small saucepan, combine the brown sugar, salt and 2 cups (473.2 g) of water. Bring to a boil over high heat, stirring to completely dissolve the sugar and salt. Remove from the heat and pour into large metal bowl. Stir in ice cubes until mixture is cooled. It should take about a quart of ice cubes. Pour the brine into a gallon sized zip top bag and add the pork. Squeeze out excess air and brine for 1 hour.
2Remove the pork from the brine and pat completely dry. Brush the tenderloin with oil and season on all sides with the pepper.
3Fire up. Heat a grill to medium direct heat.
4Cook. Grill the pork, with the grill top closed, 5 minutes, then flip, grill 5 minutes more and repeat on final side until the interior temperature reaches 140°F (60°C). If using a grill pan indoors, heat over high heat, grill the pork covered with a domed lid for the same times. Remove the pork from the grill to a plate and tent to keep warm. The pork will cook a little more as it rests. Rest the pork for about 15 minutes before slicing. Make the sauce during that time.
5Make the sauce. Peel the carrot then finely dice the carrot, celery, and onion.
6Heat a skillet over high heat, add enough oil to coat the bottom of the pan and swirl until shimmering. Add the carrots, celery, and onion, reduce the heat to medium and cook, tossing occasionally until the onions are translucent and soft, about 3 minutes. Remove the pan from the heat, add the whiskey and carefully tilt pan away from you, toward the flame and ignite. You can also use a long match to ignite the pan. Toss the vegetables and agitate pan until the flames burn out. Add the stock and cream, bring to a boil and continue to cook until the liquid is reduced in volume by half, about 5 minutes.
7Crush the green peppercorns under a heavy skillet or the broad side of your knife blade. Mince the parsley.
8Strain the sauce into a bowl and discard the vegetables. Return the sauce to the skillet, stir in the mustard and peppercorns. Return the sauce to high heat and bring to a simmer. Remove from the heat, swirl in the parsley and add salt and pepper to taste.
9Serve. Serve a spoonful of sauce over each slice of pork.