Home Mains Grilled Pork Tenderloin with Red Wine Black Peppercorn Sauce
A perfectly grilled pork tenderloin sliced into medallions, drizzled with a rich red wine black peppercorn sauce and garnished with fresh thyme.
1 hour 15 minutes Easy

Grilled Pork Tenderloin with Red Wine Black Peppercorn Sauce

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This elegant yet approachable dish combines perfectly grilled pork with a rich, French-inspired sauce. The tenderloin, naturally one of pork’s most tender cuts, gets even better with a simple marinade of Dijon mustard, soy sauce, garlic powder, olive oil, salt, and black pepper. When grilled, this marinade creates a flavorful crust while keeping the meat wonderfully juicy inside.

The red wine black peppercorn sauce transforms this dish from excellent to extraordinary. Starting with shallots and garlic sautéed in butter and extra virgin olive oil, the sauce builds layer upon layer of flavor. Crushed black peppercorns, lightly toasted, add warmth and a subtle heat that defines the sauce’s character. A generous pour of red wine—choose something bold like Cabernet Sauvignon or Merlot—brings depth and brightness, while beef broth adds rich, savory notes. Dijon mustard and balsamic vinegar cut through the richness with their tangy complexity.

The grilling technique is simple but crucial for perfect results. Start with high heat to create a caramelized crust that seals in the juices, then finish over indirect heat for gentle, even cooking. Don’t skip the resting period after grilling—this allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful. The light char from the grill complements the sauce perfectly, creating a harmonious balance of flavors.

This dish’s balance of quality ingredients and careful cooking makes it special. While the sauce adds sophistication, the grilled pork keeps everything down-to-earth and accessible. It’s equally at home at a casual family dinner or an elegant dinner party, proving that sometimes the simplest dishes are the most impressive.

When it comes to serving, this dish shines with classic pairings. Creamy mashed potatoes or herb-roasted potatoes soak up the rich sauce, while sautéed green beans or roasted Brussels sprouts add a fresh crunch. The pork and sauce deliver hearty flavors, but paired with these simple sides, the meal stays satisfying without feeling heavy.

The magic happens in how the flavors meld together. The red wine black peppercorn sauce doesn’t just sit alongside the pork—it transforms it, bringing out the smoky crust and tender interior of the meat. Whole peppercorns provide the perfect kick, cutting through the wine and butter’s richness, while balsamic vinegar and Dijon mustard add bright notes that bring everything into harmony.

This dish succeeds by keeping things beautifully simple. With its grilled char, the tenderloin could stand alone, but the sauce elevates it to something special. It’s the kind of meal that feels both cozy and sophisticated, fitting for both Tuesday dinner or Saturday celebrations.

If you’re after a recipe that’s simple to make but leaves a lasting impression, this Grilled Pork Tenderloin with Red Wine Black Peppercorn Sauce deserves a spot in your rotation. The combination of smoky, savory pork and bold, velvety sauce creates something truly memorable. It’s proof that great cooking doesn’t need to be complicated—sometimes it’s just about letting quality ingredients do what they do best.

Grilled Pork Tenderloin with Red Wine Black Peppercorn Sauce

Recipe by Kyle Taylor
5.0 from 1 vote
Cuisine: FusionDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

45

minutes
Total time

1

hour 

15

minutes

This Grilled Pork Tenderloin with Red Wine Black Peppercorn Sauce is a bold and elegant dish, combining smoky, tender pork with a rich, peppery sauce. The velvety red wine reduction, infused with crushed black peppercorns, Dijon mustard, and balsamic vinegar, perfectly complements the juicy grilled tenderloin.

Ingredients

  • For the Pork Tenderloin
  • 1 (~2 pound) pork tenderloin

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon Dijon mustard

  • 1 tablespoon soy sauce

  • 1 teaspoon garlic powder

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • For the Red Wine Peppercorn Sauce
  • 2 tablespoons unsalted butter

  • 1 tablespoon extra virgin olive oil

  • 1 shallot, finely chopped

  • 3 cloves of garlic, minced

  • 1 tablespoon black peppercorns, lightly crushed

  • 1 cup red wine

  • 1/2 cup beef broth

  • 1 tablespoon Dijon mustard

  • 1 tablespoon balsamic vinegar

  • 1 teaspoon fresh thyme, chopped

  • to taste, salt

Directions

  • Marinate the Pork Tenderloin:
    Whisk together the extra virgin olive oil, Dijon mustard, soy sauce, garlic powder, salt, and ground black pepper in a small bowl. Coat the pork tenderloin evenly with the marinade and rub it in well. Let the pork rest for at least 30 minutes at room temperature, or refrigerate for up to 4 hours for deeper flavor.
  • Grill the Pork Tenderloin:
    Heat your grill to medium-high (400°F/200°C). Place the tenderloin on the grates and sear each side for 2-3 minutes until you see clear grill marks. Once seared, move the pork to indirect heat and close the lid. Continue grilling for about 20 minutes, checking occasionally until the internal temperature hits 140–145°F (60–63°C). Transfer the tenderloin to a cutting board and let it rest for 10 minutes – this helps keep the juices inside. Then slice and serve.
  • Make the Red Wine Black Peppercorn Sauce:
    In a saucepan over medium heat, melt the butter and olive oil. Add the finely chopped shallots and minced garlic, then sauté until fragrant and softened, 2-3 minutes. Add the lightly crushed black peppercorns and toast for 30 seconds to release their aroma. Pour in the red wine and bring to a simmer, letting it reduce by half, 5-7 minutes. Add the beef broth, Dijon mustard, balsamic vinegar, and fresh thyme, then simmer for another 5-7 minutes until the sauce thickens slightly. Season with salt to taste.
  • Serve:
    Slice the grilled pork tenderloin and arrange on a plate. Spoon the red wine black peppercorn sauce over the pork. Serve with roasted potatoes for a well rounded meal.

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