We found the idea for this recipe in a collection of professional recipes for chefs. We wondered about the peppercorns, whether they would provide too much spice. They do add heat and should be used in moderation. We called for a minimal amount. You may wish to add more. For our tastes, one or two peppercorns per bite is right.
4 pork tenderloins
2 tablespoons vegetable oil or butter
2 tablespoons cooking white wine
1 medium shallot, chopped
1 1/4 cups chicken broth
1/4 cup heavy cream
2/3 cup drained canned crushed pineapple
1/2 teaspoon four-color peppercorns or Tellicherry peppercorns (see note)
2 tablespoons flour
enough water to dissolve the flour
- Pat the meat dry with paper towels and then salt and pepper it. Set aside.
- Pour just enough oil in the bottom of an eleven- or twelve-inch frying to cover the bottom with a film.
- Heat the pan over medium high heat. When the oil is hot, add the seasoned meat. Cook on each side four to five minutes, turning only once. Do not overcook the meat; it will continue to cook after you remove it from the pan. Keep the meat warm while you are making the sauce.
- Reduce the heat to medium. Add cooking wine, chicken broth, and chopped shallot to the pan. Scrape the drippings (fond) loose from the bottom of the pan. Heat the mixture until the liquid simmers and then continue cooking on low heat for five minutes. Remove the liquid from the heat and strain through a wire sieve. Return the clear liquid back to the pan. Stir in the cream, pineapple and peppercorns.
- Add the dissolved flour and water and heat the sauce to boiling. It will thicken as it approaches boiling. Place the cooked meat on individual dinner plates. Drizzle with the sauce. Serve the remaining sauce as a table sauce.
Chef’s notes: Do not overcook the meat. Meat that is overcooked will be dry and tough.