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Peppercorn Pork Recipe

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This recipe for Peppercorn Pork is from B-Lynn's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 ozs. pork tenderloin, cut into 4 two inch thick pieces
1 T. whole peppercorns, crushed
2 T. olive oil (divided)
1 T. minced shallots
2 tsp. tomato paste
1/4 cup dry white wine
1 cup apple juice or cider
1 tsp. apple cider vinegar
1 T. Dijon mustard
Salt to taste
Directions:
Directions:
Dredge one side in peppercorns. Heat 1 T. oil in a nonstick skillet over medium-high heat. Add pork medallions, pepper-side down and saute until brown, about 3 minutes. Turn medallions and continue cooking until pork reaches an internal temp. of 145º. Transfer medallions to a plate, tent them with foil and let them rest. Saute shallots and tomato paste in remaining oil in same skillet over medium heat for 1 minute. Deglaze pan with wine and simmer until nearly evaporated. Increase heat to high, add apple juice and vinegar, then simmer until reduced to 1/3 cup, 5-7 minutes. Whisk in mustard and season with salt. Serve pork medallions with sauce.

 

 

 

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