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Pork Medallions with Green Peppercorn Sauce Recipe

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This recipe for Pork Medallions with Green Peppercorn Sauce, by , is from The Schulz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mike Schulz

Category:
Category:

Ingredients:  
Ingredients:  
1½ lb. Pork Tenderloin ( cut into 1 1/2- 2" medallions)
3 T. butter
3 shallots minced
½ c. dry vermouth
1½ c. chicken stock
1 T. drained green peppercorns in brine
1½ t. minced fresh thyme OR
½ t. dried and crumbled thyme
2 t. Dijon mustard
⅓ c. heavy cream

Directions:
Directions:
Flatten pork slightly with palm of hand. Season with salt and pepper. Melt 2 T. butter in a large heavy skillet over medium high heat. Add pork and cook until brown, about 3 minutes per side. Transfer to plate. Melt remaining 1 T. butter in same skillet. Add shallots and sauté 2 minutes. Add Vermouth and boil until reduced to a glaze, about 5 minutes. Add stock, peppercorns and thyme and boil until reduced to ¼ cup, about 12 minutes. Whisk in mustard, then cream. Season with salt and pepper. Return pork and collected juices to skillet. Simmer until pork is cooked and sauce thickens slightly, about 4 minutes.

Number Of Servings:
Number Of Servings:
4

 

 

 

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