Pork Medallions in a Mustard Apple Brandy Green Peppercorn Sauce. Pork tenderloin medallions, sauteed in butter and served with a caper mustard cream sauce. Add the cream and chicken broth. Increase heat to a boil and boil until the sauce has thickened a bit I tried this tonight but used chopped green olives instead of capers because I didn't have capers (I've.
Ingredients of Pork Medallions in a Mustard Apple Brandy Green Peppercorn Sauce
- It’s of olive oil.
- Prepare of of pork tenderloin from about a 11/2 pound pork tenderloin.
- It’s of black pepper.
- You need of salt.
- It’s of minced shallots.
- Prepare of minced garlic.
- It’s of drained and crushed green peppercorns, if you can not find them use a crushed pepper blend.
- You need of dijon mustard.
- You need of calvados ( apple brandy).
- You need of chicken broth.
- You need of heavy cream.
- Prepare of chopped fresh parsley.
- Prepare of butter.
The apples add just enough sweetness to this sauce. I'm not one of those people who particularly enjoys adding fruit to savory dishes, but pork and apples are always a. Remove pork from pan; keep warm. Add mustard and butter to pan, stirring until butter melts.
Pork Medallions in a Mustard Apple Brandy Green Peppercorn Sauce step by step
- In a large skillet heat oil until hot, season pork with salt and black pepper, sear pork on both sides until brown and just cooked through, remove to a plate.
- In same skillet add shallots and garlic and soften about1 minute, off heat add brandy carefully return to heat and reduce to just a syrup.
- Add chicken broth and cream bring to a simmer, add mustard and green peppercorns and cook to a sauce consistency.Whisk in butter and parsley, add pork to sauce just to heat through, serve hot. Check seasoning and add salt if needed..
- Good served with mashedotatos or rice or pasta.
This recipe was very basic and simple, but I really enjoyed the creamy, grainy mustard sauce on the pork tenderloin. I had to add an extra tsp of flour to get my sauce a bit thicker, but otherwise. Pork is a popular meat for Poles and this recipe is a modern take on a traditional classic. steamed greens, to serve. Oven temperatures are for conventional; if using fan-forced Deglaze the pan with wine, reduce heat to medium-low, add the cream and mustard and bring to a simmer. Peppered Pork Medallions in Tangy Mushroom Sauce.