Pork tenderloin medallions au poive

Serves 4

  1. 1.5lb pork tenderloin in 8 pieces pounded 1.25in thick
  2. 1.5tb black peppercorns
  3. 1tb butter
  4. 1 shallot
  5. 2tb green peppercorns
  6. 3tb cognac
  7. 1/2 cup cream
  8. 1/2 cup chicken stock
  • Cook medallions on medium heat for 15 minutes, turning once.
  • Press black peppercorns and a pinch of salt onto ends of the medallions. Sear for 2 minutes on each side and set aside.
  • In the same pan, cook butter and shallot for 2 minutes on medium-low heat. Add green peppercorns and cook for 1 minute.
  • Increase heat to medium-high and cook cognac for 3 minutes. Add cream and stock and cook for 1 minute.
  • Spoon sauce over pork and serve.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s