Pork Medallions in Green Peppercorn Sauce Recipe

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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

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Pork Medallions in Green Peppercorn Sauce Recipe

Prep: 15 min. Cook: 30 min.

Yield: 6 Servings

15 30 45

Ingredients

1-1/2 pounds Pork tenderloin

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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

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.
In the same skillet, saute shallots in remaining butter until tender. Add vermouth; cook until liquid is reduced by half.
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.
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.

Editor's Note: Look for green peppercorns in spice shops. You may substitute a small amount of coarsely ground black peppercorns if desired.

Nutritional Facts 3 ounces cooked pork with about 3 tablespoons sauce equals 270 calories, 14 g fat (8 g saturated fat), 96 mg cholesterol, 375 mg sodium, 5 g carbohydrate, trace fiber, 24 g protein.

Originally published as Pork Medallions in Green Peppercorn Sauce in Taste of Home Christmas Annual Annual 2010, p62

Shallot Substitutions

Shallots are part of the onion family and have a mild onion-garlic flavor. In place of 3 to 4 shallots, use 1 medium onion plus a pinch of garlic powder or (if you like the taste of garlic) 1 minced garlic clove.