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.
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
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 thermometer reads 160°, turning pork occasionally.
