Saturday, August 25, 2012

Peppered Pork Loin

Even though there are many, many versions of this recipe online now, I have to give credit for my version to Suzanne Somers, because I learned how to make it first from on of her books.  She is also the one who taught me how to deglaze a pan and make use of all the great burned scraps on the bottom.  By adding a liquid to the empty pan once you have removed whatever you have browned, you can incorporate these delicious scraps and make a very simple and easy sauce, and that is what this recipe is all about. (Image from

Ingredients :

-  2 lbs of pork tenderloin
-  1 tablespoon of coursely ground black pepper (any good pepper grinder will do this)
-  1/2 cup of unsalted butter
-  1 tablespoon of chopped garlic
-  1/4 cup of brandy *
-  1/4 cup of heavy cream
-  sea salt and ground pepper to taste

* Don't be afraid of using brandy even in recipes for your family.  The alcohol is burned off in the cooking process, leaving only the delicious taste.

Directions :
  • Press the ground black pepper onto all sides of the tenderloin, then slice it into thin slices.
  • Over medium high heat, melt the butter in a large skillet, then add the pork slices and saute until they start to brown.  Turn them over and brown on the other side. 
  • Once all the pork slices are cooked, remove them to a plate and keep warm.  You might need to do this in a couple of batches.
  • Add the garlic to the now empty pan and cook for half a minute, then reduce the heat to low.  Don't let the garlic burn.
  • Add the brandy and cook for a couple more minutes, add the cream and salt and pepper to taste,  and heat until the sauce is warm.
  • Serve the pork tenderloin slices topped with the sauce.

Suzanne Somers is a terrific cook, and even though her diet plan is not Paleo, because she eats fats and proteins without carbs other than vegetables, many of her recipes lend themselves very well to Paleo eating and are worth revisiting again.  

She has lately published a cookbook that contains all of her recipes (The Sexy Forever Recipe Bible) and is also available on kindle.  However there are no illustrations, and personally I think this is what made her cookbooks so special, so it's worth checking out the old versions as well.

 “Life isn't about finding yourself.  Life is about creating yourself.”   - George Bernard Shaw

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