Give Grilled Pork Tenderloin The Steak Treatment With Green Peppercorn Sauce

Pork tenderloin with green peppercorn sauce

Grilled pork tenderloin comes together fast and takes on classic French flavors with peppercorn sauce in the hands of Georgia’s Top Chef Kevin Gillespie

This flavor packed recipe for grilled pork tenderloin with green peppercorn sauce is adapted and republished with permission from Pure Pork Awesomeness by Kevin Gillespie with David Joachim. This book features more than 100 easy recipes using every part of the pig to its fullest.

Pure Pork Awesomeness book cover
Pure Pork Awesomeness by Kevin Gillespie

Grilled Pork Tenderloin With Green Peppercorn Sauce Recipe

grilled pork tenderloin
Tried this recipe?Tell others what you thought of it and give it a star rating below.
4.75 from 4 votes
Classic Steak Diane is served with a sauce of sautéed and cooked down onions, garlic, whiskey, stock, cream and crushed green peppercorns. Unlike black peppercorns, the green ones have a bright fruitiness to them. I love the same sauce on pork. I brine the pork first to keep in juicy and then grill it whole. The grilling only takes about 10 minutes, and while the meat’s resting, you make the sauce. Photo credit: Angie Mosier.

Serve With: Your favorite pale ale or pilsner

Course: Dinner, Main Course
Cuisine: American, French
Difficulty: Moderate
Author: Kevin Gillespie


Servings: 4 servings


Prep Time: 15 minutes
Cook Time: 30 minutes
Brining Time: 1 hour
Total Time: 1 hour 45 minutes


  • ¼ cup brown sugar
  • ¼ cup Morton coarse kosher salt
  • 1 pork tenderloin, about 1 ¼ pounds
  • Coarse ground black pepper
  • 1 ½ tablespoons grapeseed oil
  • 1 carrot
  • 2 stalks celery
  • 1 small onion
  • ¼ cup bourbon or rye whiskey
  • 1 ½ cups chicken stock
  • ¼ cup heavy cream
  • 1 teaspoon jarred green peppercorns
  • 1 tablespoon fresh parsley
  • 2 teaspoons Dijon-style mustard
About the pork. Try making this recipe with pork leg filet, too. The back leg of a pig has a cluster of muscles and connective tissue holding the meat to the bone. You can use your hands separate all the muscles apart, using a knife only when necessary. Just take out any of the whole muscles from the leg; for this recipe, you want a piece about 1 1/4 pounds. Trim off silverskin, tendons and ligaments because these cause toughness. Trim off excess fat, too. You’ll be left with a long, beautiful boneless, lean piece of meat.
About the peppercorns. Jarred green peppercorns are unripe peppercorns preserved in vinegar brine (pickled). They are available in most supermarkets. Crushing them helps release some flavor and aroma since they are only briefly cooked in this recipe. Crushing also flattens out the peppercorns so they don't roll off the meat as easily. They are soft, so it doesn't take much to crush them. Click here for more info on green peppercorns (and all peppercorns).


  • Make the brine. In a small saucepan, combine the brown sugar, salt and 2 cups of water. Bring to a boil over high heat, stirring to completely dissolve the sugar and salt. Remove from the heat and pour into large metal bowl. Stir in ice cubes until mixture is cooled. It should take about a quart of ice cubes. Pour the brine into a gallon sized zip top bag and add the pork. Squeeze out excess air and brine for 1 hour.
  • Remove the pork from the brine and pat completely dry. Brush the tenderloin with oil and season on all sides with the pepper.
  • Fire up. Heat a grill to medium direct heat.
  • Cook. Grill the pork, with the grill top closed, 5 minutes, then flip, grill 5 minutes more and repeat on final side until the interior temperature reaches 140°F. If using a grill pan indoors, heat over high heat, grill the pork covered with a domed lid for the same times. Remove the pork from the grill to a plate and tent to keep warm. The pork will cook a little more as it rests. Rest the pork for about 15 minutes before slicing. Make the sauce during that time.
  • Make the sauce. Peel the carrot then finely dice the carrot, celery, and onion.
  • Heat a skillet over high heat, add enough oil to coat the bottom of the pan and swirl until shimmering. Add the carrots, celery, and onion, reduce the heat to medium and cook, tossing occasionally until the onions are translucent and soft, about 3 minutes. Remove the pan from the heat, add the whiskey and carefully tilt pan away from you, toward the flame and ignite. You can also use a long match to ignite the pan. Toss the vegetables and agitate pan until the flames burn out. Add the stock and cream, bring to a boil and continue to cook until the liquid is reduced in volume by half, about 5 minutes.
  • Crush the green peppercorns under a heavy skillet or the broad side of your knife blade. Mince the parsley.
  • Strain the sauce into a bowl and discard the vegetables. Return the sauce to the skillet, stir in the mustard and peppercorns. Return the sauce to high heat and bring to a simmer. Remove from the heat, swirl in the parsley and add salt and pepper to taste.
  • Serve. Serve a spoonful of sauce over each slice of pork.


Calories: 369kcal | Carbohydrates: 20g | Protein: 29g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 7345mg | Potassium: 712mg | Fiber: 1g | Sugar: 16g | Vitamin A: 2864IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 2mg

Related articles

Published On: 1/21/2021 Last Modified: 3/15/2021

  • Dave Joachim - Editor of, David Joachim has authored, edited, or collaborated on more than 45 cookbooks, four of them on barbecue and grilling, and his Food Science column has appeared in "Fine Cooking" magazine since 2011. He’s a perfect match for a website dedicated to the “Science of Barbecue and Grilling.”

If you help us, we’ll pay you back bigtime with an ad-free experience and much more!

Millions come to every month for quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 4,000 pages and we don’t have a big corporate partner like TV network or a magazine publisher to subsidize us.

Our most important source of sustenance is people who join our Pitmaster Club, but please don’t think of it as a donation. Members get 21 great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial membership, and help keep this site alive.

Post comments and questions below


1) Please try the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.



Click for comments...


These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys:

Finally, A Great Portable Pellet Smoker

Green Mountain’s portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Grilla Pellet Smoker proves good things come in small packages

We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker

Bring The Heat With Broil King Signet’s Dual Tube Burners

3 burner gas grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review

The Undisputed Champion!

Thermapen One Instant Read Thermometer

ThermoWorks’ Thermapen ONE provides an accurate reading in one second or less. The ONE also includes features that are common on high-end instruments: automatic backlight, rotating display, and water resistant seals. Don’t accept cheap substitutes.
Click here to read our comprehensive Platinum Medal review

Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

Compact Powerful Sear Machine For Your Next Tailgater

Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

Click here to read our detailed review