PORK MEDALLIONS AU POIVRE

Pork Medallions au Poivre image

Call it black pepper-crusted pork, if you feel less fancy. But for this delish dish, served with creamy mustard sauce, it's worth putting on a few airs.

Provided by My Food and Family

Categories Home

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 pork tenderloin (1 lb.)
1 tsp. black peppercorns, crushed
1 Tbsp. butter
1/4 cup chopped shallots
1/2 cup fat-free reduced-sodium chicken broth
1/4 cup dry sherry
1/2 cup sour cream
1 tsp. GREY POUPON Dijon Mustard
2 Tbsp. chopped fresh parsley

Steps:

Cut meat into 8 slices; press each slice to 1/2-inch thickness. Coat evenly with crushed peppercorns.
Cook meat in large nonstick skillet on medium heat 4 to 5 min. on each side or until browned on both sides. Transfer to plate; cover to keep warm. Melt butter in same skillet. Add shallots; cook and stir 2 min. or until golden brown. Add broth and sherry; stir. Simmer on medium-high heat 5 to 6 min. or until sauce is reduced to about 1/4 cup, stirring after 3 min. Stir in sour cream and mustard; cook and stir on medium-low heat 2 min. or until sauce is thickened.
Serve meat topped with sauce and parsley.

Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g