PORK MEDALLIONS WITH GREEN PEPPERCORN SAUCE

Pork Medallions with Green Peppercorn Sauce image

Number Of Ingredients 9

1 1/2 pounds pork tenderloin, cut into 1-inch medallions
3 tablespoon butter
3 shallot, minced
1/2 cup dry vermouth
1 1/2 cups chicken stock
1 tablespoon drained green peppercorns in brine
1 1/2 teaspoons fresh thyme
2 teaspoons dijon mustard
1/3 cup whipping cream

Steps:

Flatten pork slightly with palm of hand. Sprinkle with salt and pepper.
Melt 2 tablespoons butter in skillet over med-hi heat. Add pork and cook until brown, 2-3 minutes per side. Transfer to plate.
Melt remaining 1 tablespoon butter in same skillet. Saute shallots 2 minutes. Add vermouth and boil until reduced, about 3 minutes.
Add stock, peppercorns and thme and boil until reduced to 1 cup, about 4-5 minutes.
Whisk in mustard, then cream. Season with salt and pepper. Return pork and collected juices to skillet.