Pork Tenderloin with Sauce Poivrade thomas keller

Pork Tenderloin with Sauce Poivrade . $5.16

Pork Tenderloin with a deep, rich black pepper sauce! Adapted from Thomas Keller. Amazing!

Everyone needs an easy and elegant option for a special occasion dinner – this gorgeous Pork Tenderloin with a peppery crust and simple pan sauce is one of the most requested for birthdays and celebrations at our house.

Pork Tenderloin with Sauce Poivrade thomas keller

Pork Tenderloin with Sauce Poivrade

Adapted from a much longer and complicated recipe for Pork Chops from Thomas Keller of the French Laundry, this recipe tastes like you spent all day in the kitchen – but can easily be done in 30 to 35 minutes. If you need a special occasion meal on a weeknight, this is the recipe to use.

Serve it with a lovely puree of root vegetables or a simple mashed potato and you have a classic pairing, but you won’t go wrong with a wild rice mix. An elegant salad a steamed vegetable easily completes the meal.

Pork Tenderloin with Sauce Poivrade thomas keller

Pork Tenderloin with Sauce Poivrade

There’s something about Cauliflower alongside a peppery dish; they always seem to complement each other. I’ve been known to serve this with Cauliflower Puree or Cauliflower Rice from time to time when I wish to keep the starchier vegetables at bay.

This is a gorgeous meal, but with very careful shopping, you might come close to the $5.00 more or less Bargain Meals of the Week price, but pair it with budget sides and it will be more reasonable. Left overs, if any, could be thinly sliced and used the next day as Hot Broiled Open Faced Sandwich, in a Bahn Mi or Cuban. Eaking a second meal out of a first, more expensive one is one of my strategies to stay in budget, although tenderloins, to be honest, are not huge!

Pork Tenderloin with Sauce Poivrade thomas keller

Pork Tenderloin with Sauce Poivrade

Make sure to check my strategies, below, on how to buy a pork tenderloin at a decent price. Watch carefully when buying pork tenderloin – Hormel and others have started cutting plain old pork loin down to tenderloin size and selling it at the premium pork tenderloin price.

If you haven’t “prepped” a Pork Tenderloin before, take a peek on how to Buy and Prepare a Tenderloin for cooking; it covers both pork and beef and gives a few more hints on how to buy at a budget price.

Pork Tenderloin with Sauce Poivrade thomas keller

Pork Tenderloin with Sauce Poivrade

Pork Tenderloin with Sauce Poivrade

  • Servings: 4
  • Difficulty: Medium
  • Print
  • 1 pork tenderloin, about 1 1/4 pounds
  • 1/2 teaspoon salt
  • 1 tablespoon pepper
  • 2 tablespoons olive oil
  • 2 cups chicken broth or one cup beef and one cup chicken broth
  • 2 tablespoons Black Currant Jelly or Blackberry preserves
  • 1 tablespoon Red Wine Vinegar
  • 2 teaspoons freshly cracked black pepper
  • salt as desired (for sauce)
  • 1 teaspoon of corn starch dissolved in about a tablespoon of water.

Preheat oven to 350 degrees.

Rub tenderloin with salt and freshly cracked black pepper and sear in hot pan with olive oil. When browned on all sides, remove to a small oven proof dish (set the pan aside off the heat for the sauce) and bake tenderloin until a thermometer reaches 155 to 160 degrees in the thickest part, about 25 minutes or so. Remove and tent with foil.

After the tenderloin is in the oven for about 15 minutes, in the pan you seared the tenderloin in, add 2 cups of chicken broth, the jelly, and the red wine vinegar. Bring to a boil and reduce to about one cup. Taste, stir in cracked pepper as desired. If serving children, keep the heat level in mind. Stir in the cornstarch mixture and simmer a few minutes to thicken. Taste and add salt if desired. Keep warm.

Slice tenderloin thinly on the diagonal. Mix any accumulated juices into the sauce. When serving, serve three to four slices per person, drizzle a bit of sauce over each portion and pass the rest of the sauce.

Notes: The best results will come from using a home-made or really good quality chicken stock and the Currant Jelly, which is not as sweet as most jams/jellys. Substitutions can be made, but try to stay with a good quality dark jelly or the sauce will really be sweet.

From the kitchen of www.frugalhausfrau.com

 Kitchen & Cooking Hacks:

Four easy methods come to mind for crushing peppercorns:

  • Use a blender and pulse several times on grind
  • Use a mortar and pestle
  • Place peppercorns inside a skillet and crush with a smaller pan, twisting and grinding
  • Use a spice grinder (this is one of the hardest to control to get larger, cracked pieces)
From upper left, clockwise, crushed with Blender, Mortar, Spice Grinder & Pan

From upper left, clockwise, crushed with Blender, Mortar, Spice Grinder & Pan

Let’s talk about how to save money/time on this recipe:

  • Read {Strategies Applied} for additional tips as well as throughout the recipe, for saving money/time and managing this recipe on a budget.
  • Follow my Strategies – You’ll see them all explained on the upper left tab of every page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Use a coupon matching site! Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.


Per Serving (excluding unknown items): 229 Calories; 10g Fat (39.7% calories from fat); 26g Protein; 8g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 366mg Sodium.  Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

Put Your Own Spin on It:

The original recipe called for pork chops, so I often make this recipe with them. Sometimes I serve this dish with braised red cabbage, baked apple compote and potatoes, and it is also wonderful with cauliflower.

My Pay Off:

In the past, we often went out for special dinners, and it’s become harder to justify when you can put a delicious, restaurant quality dinner on the table for less than the cost of one plate when eating out. This complete dinner for four to five isn’t much more than the cost of one of the premium meals at McDonalds.


Tonight, I’ll be linking up to Throwback Thursday, of which I am now (Yay!) a cohost! Stop over and see all the great recipes and party ideas and check out the other co-hosts, too: Quinn of Dad Whats for Dinner & Alli of Tornadough who started it all and Meaghan from 4 Sons are Us. See ya there!

I’m also dropping by to Angie’s Fiesta Friday! I’ve already seen some of the great recipes featured there this week! Wow! Thankyou, Angie, for putting on this extravaganza! She’s been hosting for 93 consecutive weeks! Helping her out this week are:  Jhuls @ The Not So Creative Cook and Kaila @ GF LIfe 24/7.

I’ll bring this by to Freedom Fridays, too, hosted by Love Bakes Good Cake (that’s so true, isn’t it?) She’s teamed up with My Turn for us and With a Blast to bring you the best “no rules” party around!

I’ll also be linking to Saucy Saturdays No 19 – a food and craft link party!!


19 thoughts on “Pork Tenderloin with Sauce Poivrade . $5.16

  1. LOVE pork tenderloins but don’t love cooking them. Somehow I always turn them into pork jerky! But between you and Juju, I should have enough hints and tips to never overcook them ever again!! 😀

    • I’m so glad you reminded me of
      Juju’s post – I meant to go over and see. Yanno the great thing about the tenderloin is that it does’t take too long to cook. Happy FF and I’ll “see” you tomorrow! 🙂

    • Thanks, Ginger! Falls here with a vengeance now, and it seems like a great time to serve up something like this. This recipe is an old friend, just like a few of my fave old sweaters and my fall boots! 🙂

  2. Love this! And, it looks amazing before I even know the cost. I’m very impressed with your shopping skills, and your ability to create this mouthwatering dish. The compliment of cauliflower with pepper sounds perfect to me. Thank you so much for bringing this dish to the fiesta, and I hope you have a wonderful week! 😀

  3. Mollie I am thinking you are really a French chef disguised as a Minnesotian(sp?) with that gorgeous sauce. I am having sauce envy and predicting you make awesome gravy at Thanksgiving too! ( thorn in my side!)

    • This one is, I think, of all my recipes, one of my very favorites and seems so fancy for very little effort! I enjoyed your blog, too, although I’ve only started leafing through it. Your Mom’s apple tart looks fun and delicious!

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