10 oz. pork tenderloin, trimmed, cut into 4 2-inch-thick medallions and seasoned with salt
1 Tbs. whole peppercorn blend, crushed
2 Tbs olive oil, divided
1 Tbs minced shallots
2 tsp tomato paste
1/4 cup dry white wine
1 cup apple juice, or cider
1 tsp apple cider vinegar
1 Tbs Dijon mustard
Salt to taste
Instructions
Dredge one side of each medallion in peppercorns.
Heat 1 Tbs oil in a nonstick skillet over med-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 on an instant read thermometer, about 6 more minutes.
Transfer medallions to a plate, tent them with foil, and let them rest.
Dredge one side of each medallion in peppercorns.
Heat 1 Tbs oil in a nonstick skillet over med-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 on an instant read thermometer, about 6 more minutes.
Transfer medallions to a plate, tent them with foil, and let them rest.
Serving
Suggestions
Apple Barley Salad-
Originally Submitted
10/19/2013
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