Saturday, September 6, 2014

Peppercorn Pork (with dijon-cider sauce)

I tried this last night and it turned out really well.

10 oz. pork tenderloin (cut into four 2" thinkc medallions)
~ 1 tbsp whole peppercorn, crushed 
~ 2 tbsp olive oil (divided)
~ 1 tbsp minced shallots
 ~ 2 tsp tomato paste 
~ 1/4c dry white wine 
~ 1c apple juice 
~ 1 tsp apple cider vinegar 
~ 1 tbsp dijon mustard
 ~ salt to taste

Dredge on side of pork in peppercorns. Heat 1 tbsp oil in nonstick skillet over medium-high heat. Add medallions, pepper-side down, and saute until brown, about 3 minutes. Turn medallions and continue cooking until pork reaches an internal temp of 145 degrees. (about 6 more minutes). Transfer medallions to a plate and tent them with foil, and let them rest.

Saute shallots and tomato paste in remaining 1 tbsp oil in same skillet over medium heat for about 1 minute. Deglaze pan with wine and simmer until nearly evaporated. Increase to high heat, add apple juice and vinegar, simmer until reduced to 1/3c. Whisk in mustard and season with salt.

Serve pork with sauce ontop.


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