5 Minutes to Making Tasty Pork Medallions in a Mustard Apple Brandy Green Peppercorn Sauce

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Pork Medallions in a Mustard Apple Brandy Green Peppercorn Sauce

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Here are the ingridients that are required to make a perfect Pork Medallions in a Mustard Apple Brandy Green Peppercorn Sauce:

  1. Take 1 tbsp of olive oil.
  2. Take 8 slice of of pork tenderloin from about a 11/2 pound pork tenderloin.
  3. Get 1/2 tsp of black pepper.
  4. Provide 1/2 tsp of salt.
  5. Provide 1/4 cup of minced shallots.
  6. Use 2 clove of minced garlic.
  7. Use 1 tsp of drained and crushed green peppercorns, if you can not find them use a crushed pepper blend.
  8. Provide 2 tbsp of dijon mustard.
  9. Take 1/4 cup of calvados ( apple brandy).
  10. You need 1/4 cup of chicken broth.
  11. You need 1 cup of heavy cream.
  12. Get 2 tbsp of chopped fresh parsley.
  13. Get 1 tbsp of butter.

Done with the ingridients? Below are the instructions on serving Pork Medallions in a Mustard Apple Brandy Green Peppercorn Sauce:

  1. 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.
  2. 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.
  3. 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..
  4. Good served with mashedotatos or rice or pasta.

Panfried Pork Chops with Cider Sauce. Pork Tenderloin Medallions with a Mustard Infused Reduction Christy Boston's Kitchen. Pork Tenderloin Medallions in Creamy Brandy Apple Sauce Salt and Lavender. Season the medallions with salt and pepper, and lay them in a single layer in the pan. Place the cooked venison on a warm platter and keep it warm while you make the pan sauce.

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