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Pork Medallions in Green Peppercorn Sauce

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