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
Total TimePrep: 15 min. Cook: 30 min.
- 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 thermometer reads 160°, turning pork occasionally.
Editor's Note: Look for green peppercorns in spice shops. You may substitute a small amount of coarsely ground black peppercorns if desired.
Nutrition Facts1 each: 270 calories, 14g fat (8g saturated fat), 96mg cholesterol, 375mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 24g protein.
Originally published as Pork Medallions with Green Peppercorn Sauce in Taste of Home Christmas Annual 2010
Follow along as we show you how to make these fantastic recipes from our archive.