Pork Medallions in Green Peppercorn Sauce Recipe
- 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.
1 each: 270 calories, 14g fat (8g saturated fat), 96mg cholesterol, 375mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 24g protein.