A rich black pepper flavor with a subtle kick of heat, and the meat is incredibly tender.
This is a Western-style dish. First, the cooking method leans Western; second, the versatile black pepper sauce is also Western-style. However, since the ingredients are different, you can't cook it rare like a steak—you must cook the meat through! Why is the black pepper sauce so rich and fragrant? Butter and flour are used to thicken it!
Ingredients
Main Ingredients
400 g (about 14 oz) pork tenderloin
Black pepper sauce seasonings
Black pepper, coarsely ground, to taste
80 g (about 1/3 cup) water
Honey 10 g (about 2 teaspoons)
10 g light soy sauce
10 g oyster sauce
10 g ketchup
Other Seasonings
Fresh lemon to taste
to taste
Black pepper, coarsely ground, to taste
Onion and garlic, each to taste
Carrot, as needed
a small amount of unsalted butter
a small amount of flour
If you don't have butter, you can substitute with a small amount of cornstarch mixed with water, though the flavor won't be as rich.
Instructions
Instructions
Preparation
① Remove the white sinew from the surface of the pork tenderloin, then squeeze fresh lemon juice over it, rub it in, and sprinkle with salt and cracked black pepper to taste. Marinate for at least 1 hour (see image 2).
*The connective tissue is particularly tough to chew, so be sure to remove it; otherwise, it will affect the texture.
Simmer the black pepper sauce.
② Finely chop the carrot, onion, and garlic (Image 3). Pour all the black pepper sauce seasonings into a bowl and stir until well combined.
Slowly heat the pan, add butter and melt it (Image 4), then gradually add flour, stirring over low heat until the mixture thickens slightly and becomes fragrant, then remove and set aside (Image 5).
*Add the flour in small batches, stirring continuously to ensure it blends evenly; adding it all at once will create lumps. Also, keep the heat low to prevent the flour from burning.
④ Clean the pan, heat it up, add a little oil, and stir-fry the diced carrots, onion, and minced garlic over medium heat until fragrant. Then add an appropriate amount of coarsely ground black pepper and stir until aromatic (Image 6). Next, pour the prepared black pepper sauce mixture into the pan, bring it to a boil over high heat, then reduce the heat to low and let it simmer briefly. Finally, evenly pour in the prepared butter slurry, stirring to thicken.
*Be generous with the coarsely ground black pepper—better to use too much than too little, or the flavor won't be bold enough!
*Do not add too much butter roux to the black pepper sauce; just enough to give it a slight thickness while remaining pourable.
Pan-fry and grill the meat.
⑤ Heat the pan, add a little oil, place the marinated pork tenderloin in the pan, and sear over high heat until both sides are golden brown (Figure 7), then remove.
*When pan-searing pork tenderloin, it's best to use a heavy-bottomed pan over high heat so the surface cooks quickly and the fibers tighten, which helps seal in moisture during roasting.
⑥ Place the pan-seared pork tenderloin into the black pepper sauce, turning to coat evenly on all sides (Figure 8), then transfer the tenderloin to a lightly oiled baking dish.
⑦ Set the oven to 180°C (350°F) with both top and bottom heating elements on, and preheat for 10 minutes. Once preheated, place the pork tenderloin on the middle rack and roast for about 15 minutes, removing it halfway through to brush with more black pepper sauce (Image 9).
*Different ovens vary, so adjust the roasting time based on your specific oven.
*Insert a toothpick into the thickest part of the meat, then pull it out and check the puncture: if clear juices flow from the small hole, the meat is cooked through; if there's any red or bloody liquid, it's not done yet and needs more roasting.
Step 8: Slice the roasted pork tenderloin into thick pieces, reheat the black pepper sauce and pour it over the top (Image 10), then serve.
*Since raw meat was previously dipped in the black pepper sauce, heating the sauce here will kill any bacteria and ensure it's safe to use.
Flexible application
Black pepper sauce can be considered a versatile all-purpose sauce, so feel free to make a larger batch and store it for future use. However, when making black pepper sauce at home, prepare only enough for 3 to 5 days, as it contains no preservatives and will lose its flavor after more than 5 days in the refrigerator. Black pepper sauce works wonderfully for stir-frying sliced meat or chicken strips, as well as for roasting chicken wings or ribs.
Take your cooking to the next level
Let's first prepare an authentic Western-style black pepper sauce by making a beef bone stock.
Step 1: Buy two pieces of fresh beef bones and ask the seller to chop them into pieces.
Step 2: Place the beef bones in the oven and roast over medium-high heat until the surface turns golden brown.
Place the roasted beef bones into a pot of hot water to make broth, adding some onion, carrot, celery, and whole black peppercorns, then simmer for several hours.
A black pepper sauce made with beef bone broth will have a richer, more savory flavor and a more intense black pepper aroma. If making beef bone broth seems too troublesome, even using a simple vegetable broth will elevate the dish to a whole new level!