Pork Tenderloin with Burgundy Peppercorn Sauce

To prepare the tenderloin: Preheat oven to 425 degrees. Trim pork tenderloin of any excess fat, and remove silver skin. (For a helpful video on how to remove silver skin, see here.)

Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Generously season the tenderloin with the freshly-cracked black pepper, and press to be sure it sticks. Add to the skillet and cook, turning as needed, for 4 to 5 minutes (about 1 minute per side), until evenly browned. Transfer tenderloin to a greased baking dish, and place it in the oven to roast for 12 to 15 minutes, until an instant-read thermometer inserted into the thickest part of the tenderloin reads 140 degrees. Remove dish from oven and transfer the tenderloin to a plate and cover loosely with aluminum foil to keep warm.

To make the sauce: Meanwhile, in a skillet or saucepan over medium-high heat, add the shallots and sauté for 2 minutes. Then add the garlic and saute 1 more minute. Add the red wine and as it boils, deglaze the pan by scraping the bottom of the pan with a wooden spoon (helps to have one with a straight edge) to dislodge all the browned bits. Once the wine is almost cooked away, add the beef stock and turn the heat to high. Boil the sauce down until there’s a noticeable trail when you drag a wooden spoon through the center of it (4-5 minutes).

Pour in the heavy cream and resume boiling. Again, boil down until you can make that telltale trail from the wooden spoon. Turn off the heat and add the parsley and any remaining black pepper (no more than 1 Tbsp, the rest should have already been used to pepper the tenderloin). Taste for salt and add if needed.

Cut the tenderloin on a slight diagonal (in 1/2″ or 1″ slices), and then spoon the sauce over to serve.