Pork Medallions in Green Peppercorn Sauce

• Meat

  • 1 1/2 lbs Pork tenderloin

• Produce

  • 3 Shallots
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 1 1/2 cups Chicken broth, reduced sodium

• Condiments

  • 2 tsp Dijon mustard

• Baking & Spices

  • 1/4 tsp Pepper
  • 1 tbsp Peppercorns, whole green
  • 1/4 tsp Salt

• Dairy

  • 3 tbsp Butter
  • 1/3 cup Heavy whipping cream

• Beer, Wine & Liquor

  • 1/2 cup Dry vermouth

Found on tasteofhome.com

Description

Ingredients

• 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

Directions

• Directions 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. In the same skillet, saute shallots in remaining butter until tender. Add vermouth; cook until liquid is reduced by half. 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. Return pork to the pan and bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until a meat thermometer reads 160°, turning pork occasionally. Yield: 6 servings. Editors Note: Look for green peppercorns in spice shops. You may substitute a small amount of coarsely ground black peppercorns if desired. Originally published as Pork Medallions in Green Peppercorn Sauce in Taste of Home Christmas Annual Annual 2010, p62 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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