Pork Medallions in Green Peppercorn Sauce |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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For birthdays and special occasions, my family requests tender medallions of pork in a flavorful peppercorn sauce. I serve rice pilaf and steamed broccoli on the side.Karen Hubbs, Mahomet, Illinois Ingredients:
1-1/2 pounds pork tenderloin |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons butter, divided |
3 shallots, finely chopped |
1/2 cup dry vermouth |
1-1/2 cups reduced-sodium chicken broth |
1 tablespoon whole green peppercorns, crushed |
1/2 teaspoon dried thyme |
1/3 cup heavy whipping cream |
2 teaspoons dijon mustard |
Directions:
1. Cut pork into 2-in. slices; flatten slices slightly. Sprinkle with salt and pepper. In a large skillet, brown pork in 2 tablespoons butter in batches; remove and set aside.
2. In the same skillet, saute shallots in remaining butter until tender. Add vermouth; cook until liquid is reduced by half.
3. Stir in the broth, peppercorns and thyme. Bring to a boil over medium heat; cook for 8-10 minutes or until liquid is reduced to about 1 cup. Stir in cream and mustard.
4. Return pork to the pan and bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until a meat thermometer reads 160°, turning pork occasionally. Yield: 6 servings.
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