Receta Peppercorn Pork Medallions with Dijon-Cider Sauce
Peppercorn Pork Medallions with Dijon-Cider Sauce
"Au poivre", or peppercorn coated, is a classic French preparation popular in the 1950's. It's back now, and it's great on pork tenderloin. Fruit always pairs well with pork, so I also included a recipe for Warm Apple Barley Salad.
You will need:
- 10 oz. pork tenderloin, trimmed and cut into four 2-inch thick medallions
- 1 Tbsp. whole peppercorn, crushed
- 2 Tbsp. olive oil, divided
- 1 Tbsp. minced shallots
- 2 tsp. tomato paste
- 1/4 cup dry white wine
- 1 cup apple juice or cider
- 1 tsp. apple cider vinegar
- 1 Tbsp. Dijon mustard
- Salt to taste
- Salt pork medallions on both sides. Dredge one side of each medallion in peppercorns. Heat 1 Tbsp. oil in a non-stick 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 145 degrees on meat thermometer, about 10-12 minutes more. Transfer to a plate, tent with aluminum foil, and let rest.
- Saute` shallots and tomato paste in remaining 1 Tbsp. oil in same pan skillet over medium heat 1 minute.
- Deglaze pan with wine and simmer until nearly evaporated. Increase heat to high, add apple juice and vinegar, and simmer until reduced to 1/3 cup, 5-7 minutes. Whisk in mustard and season with salt.
- Serve pork with sauce and Warm Apple Barley Salad.
- Warm Apple Barley Salad
- 1 cup pearl barley
- 1 sweet-tart apple (such as Fuji)
- 4 Tbsp. apple cider vinegar
- 3 Tbsp. olive oil
- 1 Tbsp. chopped fresh parsley
- 2 Tbsp. chopped shallots
- 1/2 cup craisans
- 1 tsp. sugar
Cook barley according to package directions; add remaining ingredients and mix well. Serve warm.
~Adapted from Cuisine at Home
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