Filetto di Maiale al Pepe Verde (Pork Tenderloin)

Tender pork medallions in a creamy green peppercorn sauce make this dish feel both elegant and comforting.

By Giovanni Siracusa

@unpezzoditalia

December 18, 2025

Filetto di Maiale al Pepe Verde (Pork Tenderloin)

By Giovanni Siracusa

Ingredients

2

lb pork tenderloin
1

shot brandy
1

tbsp green peppercorns
1

cup heavy cream
3

tbsp mustard
All-purpose flour, for dredging
Olive oil
Salt, to taste

Instructions

TOTAL TIME

30 minutes

4-6 servings

This is an Italian restaurant classic that’s surprisingly easy to recreate at home. It’s perfect for a weeknight that calls for something a little special.

Two raw pork tenderloins on a wooden board, next to bowls of flour, yellow mustard, black peppercorns, a jar of milk, and a small glass of amber liquid, possibly oil or whiskey.

STEP 1

Cut the pork tenderloin into 1½–2 inch slices. Lightly dredge each piece in flour, shaking off any excess.

STEP 2

Heat a generous drizzle of olive oil in a wide pan over medium heat. Sauté the pork for about 3 minutes per side, until nicely seared and golden.

Raw beef chunks coated lightly in flour are arranged on a wooden cutting board, with extra flour scattered around the meat pieces.

Pan with several pieces of browned meat sizzling in oil, likely pork medallions, on a stovetop. The meat is seared to a golden brown, and the pan has small droplets of oil around the pieces.

STEP 3

Season with salt and add the green peppercorns to the pan.

STEP 4

Pour in the brandy and let it cook for 1–2 minutes, allowing the alcohol to evaporate while loosening the flavorful bits from the pan.

STEP 5

Lower the heat and stir in the heavy cream and mustard until smooth and combined.

Nine pieces of browned meat cook in a creamy, pepper-speckled sauce inside a shallow, light-colored pan. The sauce has a slightly yellow tint and is bubbling around the meat pieces.

A hand holds a spoon over a pan of meat medallions covered in a creamy yellow sauce with green peppercorns. Sauce drips from the spoon onto the meat in the pan.

STEP 6

Simmer gently on low heat for about 10 minutes (a little longer if cut thicker), until the pork is tender and the sauce is thick and creamy.

Pour a glass of Gratsi White and rewind time with this classic. Buon Appetito!

A plate of meat medallions covered in creamy peppercorn sauce, set on a green napkin. A glass labeled GRATSI and a pan with more sauce are visible in the background.

A man wearing a white apron and a black shirt holds a plate of steak covered in a creamy peppercorn sauce, standing in a kitchen with green shelves and festive lights in the background.

A round piece of food covered in creamy yellow sauce sits on a decorative white plate. In the background, a pan with more sauce, a spatula, and a glass labeled GRATSI are on a wooden table.

Filetto di Maiale al Pepe Verde (Pork Tenderloin)

Filetto di Maiale al Pepe Verde (Pork Tenderloin)