In a medium size sauce pan, heat the heavy cream uncovered over medium-high heat, and add the peppercorn.
As soon as the cream starts reaching its boiling point, we reduce the heat to low, and we let it cook for another 5 minutes making sure that it doesn't start boiling again. Cover, the sauce pan, and set aside.
Season the pork loin fillets with black pepper, and salt to taste
Add the olive oil, and the butter to a sauce pan, and once the butter is melted, golden the pork loin fillets for about 5-10 minutes (depending on personal taste).
Add the Sherry wine to the pan, and as the wine starts to simmer, scrape up the bottom of the pan with a wooden spoon. Cook until alcohol is reduced.
Remove the pork loin fillets from the sauce pan, and set aside.
Add the heavy cream, and the green peppercorns to the sauce pan where we have previously cooked the pork loin fillets.
Add the Bovril or "Better than Bouillon" to the sauce pan, and mix it well with the heavy cream. Let the sauce blend, and notice that the sauce starts becoming thicker.
Taste the sauce, and add salt, and/or black pepper if needed.
And this dish is READY to serve! You can pair this dish with homemade fries or any other side of your choice. Enjoy!