Jasper’s Peppered Pork Tenderloin & Orange Brandy Sauce
Peppered Pork Tenderloin is grilled to perfection after being coated in Dijon mustard and cracked black peppercorns, creating a bold, savory crust. Finished with a silky brandy-orange sauce made with Worcestershire and marmalade, it’s a perfect balance of heat, sweetness, and richness.
Jasper’s Peppered Pork Tenderloin & Orange Brandy Sauce
Ingredients for 4-6 Servings
Total Time
Method
- Begin by preparing the pork tenderloins. Pat them dry and rub each one lightly with Dijon mustard. Spread the cracked black peppercorns onto a plate and roll the tenderloins to coat them evenly, pressing gently so the pepper adheres. Allow them to rest at room temperature while you prepare the grill.
- Preheat the grill to medium-high heat. Place the tenderloins directly on the grill grates and cook, turning occasionally, until they reach an internal temperature of 140–145°F, about 20 to 25 minutes depending on thickness. Once cooked, remove the tenderloins from the grill and let them rest for 5 to 10 minutes before slicing.
- While the pork is resting, make the sauce. In a small saucepan, melt the butter over medium heat. Carefully add the brandy and allow it to bubble for a minute to cook off the alcohol. Stir in the Worcestershire sauce and orange marmalade, whisking until smooth and glossy. If the sauce seems too thin, whisk in the cornstarch slurry and simmer briefly until thickened to your liking.
- Slice the rested pork tenderloin into medallions and spoon the warm brandy-orange sauce over the top. Serve immediately for a flavorful balance of peppery heat and sweet, tangy glaze.
Goes Great with
