Pork au Poivre

2 tablespoons Pepper Mill Mix

2 pounds pork tenderloin or 4 - 6-8 oz pork chops

1 tablespoon olive oil

1 tablespoon butter

3 tablespoons shallot, minced

5-6 thyme sprigs

1 teaspoon Dijon mustard

1/3 cup brandy

1/4 cup heavy cream

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1. Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper or a silicone mat. Set aside.

2. Coarsely crush the Pepper Mill Mix by gently pounding once or twice with a heavy skillet or in a spice grinder.

3. Pat the tenderloin dry. Season tenderloin with salt to taste. Press the crushed pepper into all sides of the tenderloin.

4. Heat the oil in cast iron skillet or oven safe pan over high heat. Sear tenderloin until well browned about 3 minutes per side. Transfer to the prepared pan.

5. Roast in the oven for 8-10 minutes or until internal temperature reaches 145°F.

6. Meanwhile, add the butter, shallots, and thyme to same skillet and scraping any brown bits. Cook until shallots are translucent about 3-4 minutes.

7. Stir in the Dijon. Then turn off the heat and add in the brandy. Return to the heat and simmer until the sauce thickens. Then stir in the cream. Season to taste with salt and pepper.

8. Let the pork tenderloin rest about 5 minutes befores slices. Serve warm with the sauce.

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