Print Options

Back to Pork Medallions in Green Peppercorn Sauce >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine
Tips

Pork Medallions in Green Peppercorn Sauce

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

6 ServingsPrep: 15 min. Cook: 30 min.

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

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,

2 of 2

Pork Medallions in Green Peppercorn Sauce (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.