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Pork Medallions with Green Peppercorn Sauce Recipe

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This recipe for Pork Medallions with Green Peppercorn Sauce is from The Schulz Family Cookbook, 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:  
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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