Pork with pink pepper

Ingredients

• 850 g Pork tenderloin
• 100 ml Fresh orange juice
• 75 ml Sherry
• 3/4 pcs Shallot, finely chopped
• 3/4 tbsp Black pepper
• 2 1/4 tsp Olive oil
• 1 1/2 tsp Balsamic vinegar
• 1 1/2 tsp Pink peppercorns
• 1/4 tsp Fresh ground salt

Method

1. Preheat oven to 200°C.
2. Coat a rack with olive oil then set on a baking sheet.
3. Sprinkle pork with salt and pepper.
4. Heat 1 teaspoon oil in a large non-stick skillet over medium-high heat.
5. Add the pork and cook until browned, 2 to 4 minutes per side, then transfer to the prepared rack.
6. Roast until the internal temperature reaches 72°C, for about 20 minutes. Transfer onto a clean cutting board and let rest for 5 minutes.
7. About 10 minutes before the pork is ready, add the remaining 1 teaspoon oil to the pan then heat over medium heat.
8. Add shallot and cook until soft, about 2 minutes.
9. Add sherry and cook until almost evaporated, about 2 minutes. Add orange juice and vinegar.
10. Cook until reduced by half, about 4 minutes.
11. Remove from heat and stir pink peppercorns. Taste and adjust seasonings.
12. Cut the pork into 1cm thick slices then serve with the peppercorn sauce.