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Pork Medallions in Green Peppercorn Sauce Recipe

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
TOTAL TIME: Prep: 15 min. Cook: 30 min. YIELD:6 servings


  • 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


  • 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.

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.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.