Pork Medallions in Green Peppercorn Sauce
TOTAL TIME: Prep: 15 min. Cook: 30 min.
YIELD: 6 servings.
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
Ingredients
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1-1/2 pounds pork tenderloin
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1/4 teaspoon salt
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1/4 teaspoon pepper
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3 tablespoons butter, divided
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3 shallots, finely chopped
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1/2 cup dry vermouth
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1-1/2 cups reduced-sodium chicken broth
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1 tablespoon whole green peppercorns, crushed
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1/2 teaspoon dried thyme
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1/3 cup heavy whipping cream
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2 teaspoons Dijon mustard
Directions
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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.
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2.
In the same skillet, saute shallots in remaining butter until tender. Add vermouth; cook until liquid is reduced by half.
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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.
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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.
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