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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 Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    6 servings

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.
Editor's Note: Look for green peppercorns in spice shops. You may substitute a small amount of coarsely ground black peppercorns if desired.

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