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Pepper-Crusted Pork Tenderloin

  • Yield: Serves 4
  • Prep Time: 5 minutes
  • Cooking Time: 25 minutes

Pepper-Crusted Pork Tenderloin


  • 1 tbsp Black pepper, coarsely ground
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1 lb Pork tenderloin, trimmed
  • 1 tsp Olive oil
  • 3 tbsp Shallots, finely diced
  • 1/2 cup Balsamic vinegar
  • 2 tbsp Mirin


  1. Preheat oven to 400°F.
  2. Coat a rimmed roasting pan with nonstick cooking spray.
  3. In a small bowl combine pepper, garlic powder and onion powder. Rub pepper mixture over pork. Place pork in pan.
  4. Roast 25 – 30 minutes or until an instant-read thermometer registers 145°F, or to desired doneness. Remove pork from oven and let stand 10 minutes.
  5. Meanwhile, for the sauce, in a small nonstick saucepan heat oil over medium heat. Add shallots and cook 3 – 5 minutes, or until softened. Stir in vinegar and mirin. Bring to a boil. Reduce heat and simmer 10 – 15 minutes or until slightly thickened.
  6. Slice pork and transfer to a serving platter. Spoon sauce over pork and serve.


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