Pork Medallions in Green Peppercorn Sauce Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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, uncovered, for 8-10 minutes or until a 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.
Originally published as Pork Medallions in Green Peppercorn Sauce in Taste of Home Christmas Annual Annual 2010, p62

Nutritional Facts

1 each: 270 calories, 14g fat (8g saturated fat), 96mg cholesterol, 375mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 24g protein.

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

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