Pork Medallions In Green Peppercorn Sauce Recipes

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PORK MEDALLIONS IN BRANDY PEPPERCORN SAUCE



Pork Medallions in Brandy Peppercorn Sauce image

This is quick and easy to prepare and is pure luxury!

Provided by Dave Dubbya

Time 55m

Yield Makes 4-6 servings

Number Of Ingredients 8

25g butter
25g plain flour
150ml milk (whole or semi-skimmed)
1-2 tsp brandy
2 tsp preserved green peppercorns
Salt
Olive oil
1 x 400-500g Pork fillet cut into medallions

Steps:

  • Melt the butter with the flour in a saucepan whisking together so that there are no lumps. Slowly whisk in the milk and simmer for 2-3 minutes taking care that the sauce does not stick to the bottom.
  • Remove from the heat and stir in the brandy and peppercorns and season to taste with salt. Set aside.
  • Lightly oil a large frying pan and turn the heat to high. Add the medallions and sear on either side until they take on a pleasing colour.
  • Turn the heat down to the lowest setting, add the sauce to the pan, cover and simmer for 10-15 minutes until the medallions are cooked through.
  • Add a little water during cooking if the sauce becomes too thick. Serve with mashed potatoes and some steamed vegetables.
  • If you want to make this an even quicker recipe buy the medallions pre-cut.

PORK MEDALLIONS IN GREEN PEPPERCORN SAUCE



Pork Medallions in Green Peppercorn Sauce image

For birthdays and special occasions, my family requests tender medallions of pork in a flavorful peppercorn sauce. I serve rice pilaf and steamed broccoli on the side.-Karen Hubbs, Mahomet, Illinois

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 11

1-1/2 pounds pork tenderloin
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter, divided
3 shallots, finely chopped
1/2 cup dry vermouth
1-1/2 cups reduced-sodium chicken broth
1 tablespoon whole green peppercorns, crushed
1/2 teaspoon dried thyme
1/3 cup heavy whipping cream
2 teaspoons Dijon mustard

Steps:

  • Cut pork into 2-in. slices; flatten slices slightly. Sprinkle with salt and pepper. In a large skillet, brown pork in 2 tablespoons butter in batches; remove and set aside., In the same skillet, saute shallots in remaining butter until tender. Add vermouth; cook until liquid is reduced by half., Stir in the broth, peppercorns and thyme. Bring to a boil over medium heat; cook for 8-10 minutes or until liquid is reduced to about 1 cup. Stir in cream and mustard., Return pork to the pan and bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until a thermometer reads 160°, turning pork occasionally.

Nutrition Facts :

LOIN OF PORK WITH GREEN PEPPERCORNS



Loin of Pork with Green Peppercorns image

Provided by Ina Garten

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 11

1 pork loin, bone in, Frenched and tied (about 5 pounds, 10 bones)
2 tablespoons good olive oil
4 teaspoons Dijon mustard, divided
4 teaspoons whole-grain mustard, divided
1 teaspoon ground fennel seed
Kosher salt
Freshly ground black pepper
3 tablespoons all-purpose flour
1 cup good white wine
3 cups Homemade Chicken Stock, recipe follows, or canned broth
1/4 cup green peppercorns in brine, drained

Steps:

  • Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.
  • Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In a small bowl, whisk together the olive oil, 2 teaspoons of each mustard, the fennel seed, 2 teaspoons salt, and 1/2 teaspoon black pepper. Rub the mixture on top of the pork and roast for 1 to 1 1/4 hours, until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover tightly with aluminum foil for 20 minutes.
  • For the sauce, remove all but 1/4 cup of fat from the roasting pan. If there isn't 1/4 cup, add enough butter to the pan to make 1/4 cup total. Over medium heat, whisk the flour into the fat in the pan and cook for 1 minute. Add the wine and scrape up all the brown bits from the bottom of the pan. Add the chicken stock, the remaining 2 teaspoons of each mustard, the green peppercorns, 2 teaspoons salt, and 1/2 teaspoon black pepper. Bring to a boil, then lower the heat to a simmer for 5 to 10 minutes, until the sauce is reduced and slightly thickened.
  • Remove the strings from the roast pork, slice between the bones, and serve warm with the hot sauce.
  • Homemade Chicken Stock:
  • 3 (5-pound) chickens
  • 3 large onions, unpeeled and quartered
  • 6 carrots, unpeeled and halved
  • 4 celery stalks with leaves, cut in thirds
  • 4 parsnips, unpeeled and cut in half (optional)
  • 20 sprigs fresh flat-leaf parsley
  • 15 sprigs fresh thyme
  • 20 sprigs fresh dill
  • 1 head garlic, unpeeled and cut in 1/2 crosswise
  • 2 tablespoons kosher salt
  • 2 teaspoons whole black peppercorns
  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
  • Yield: 6 quarts
  • Prep Time: 15 minutes
  • Cook Time: 4 hours

PORK TENDERLOIN WITH PEPPERCORN GRAVY



Pork Tenderloin with Peppercorn Gravy image

A quick, easy and delicious pork tenderloin recipe, quickly cooked in the oven and served with a peppercorn gravy.

Provided by Jennifer

Categories     Main Course

Time 40m

Number Of Ingredients 14

1 - 1 1/4 lb. pork tenderloin (silver skin and any visible fat removed)
Salt
Olive oil
1 Tbsp butter
1/4 cup onion (very finely chopped)
2 - 3 tsp. crushed peppercorns (black, green or red peppercorns, or a mixture *See Notes)
1/4 - 1/3 cup red or white wine (or omit and use a bit more broth)
1 cup chicken or beef broth (*see Notes)
1/2 tsp Dijon mustard
1/2 tsp fresh thyme leaves (or a pinch of dried thyme leaves)
1/4 cup heavy cream (35% b.f. or omit for a non-creamy sauce, *see Notes)
Salt (to taste)
2 Tbsp cornstarch
1 Tbsp water

Steps:

  • Preheat oven to 425F.
  • Prepare the pork tenderloin by removing the silver skin and any visible fat. Season with some salt and set aside.
  • Heat an oven-proof skillet on the stove-top over medium-high heat. Add a splash of olive oil and heat. Add the pork tenderloin and cook, turning as needed, until it is seared and golden on all sides.
  • Place skillet with the pork into the preheated oven and cook until the pork reaches an internal temperature of 145F, when measured in the thickest part of the meat, about 20-25 minutes.
  • While pork is cooking, gather and measure out your sauce ingredients and have handy.
  • Remove skillet from oven. Remove pork to to a cutting board to rest and loosely tent with a piece of aluminum foil.
  • Place the hot skillet back on the stovetop over medium-high heat. To the skillet, add butter and melt, scraping up in bits in the bottom of the pan. Add the onions and peppercorns and stir until the onions are starting to colour, about 1 minute. Add the wine and cook, stirring, until mostly evaporated, about 1 minute. Add the broth, Dijon mustard and thyme. Reduce heat to medium and allow sauce to simmer/reduce for a few minutes to blend the flavours and reduce slightly. Add cream, if using and stir to combine and warm through. Taste the sauce and season with salt, as needed. To thicken the gravy, combine cornstarch and water in a small bowl, stirring until smooth. Add a bit at a time to your hot gravy, stirring well after each addition, until desired thickness is achieved.
  • Cut pork tenderloin into slices and spoon hot gravy over-top, to serve.

Nutrition Facts : Calories 600 kcal, Carbohydrate 14 g, Protein 72 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 258 mg, Sodium 520 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

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