- 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
- 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.
Originally published as Pork Medallions in Green Peppercorn Sauce in Taste of Home Christmas Annual Annual 2010, p62
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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