pat's Recipe

Peppercorn Pork with Dijon-cider sauce

Category: Pork

10 oz pork tenderloin, trimmed, cut into
four 2-inch-thick medallions and seasoned
with salt
1 Tbsp whole peppercorn blend, 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

Dredge one side on each medallion in peppercorns. Heat 1 Tbsp oil in a nonstick skillet over medium-high head. Add medallions, pepper-side down, and saute until brown, about 3 minutes. Turn medallions and continue cooking until pork reaches an internal temperature of 145 on an instand-read thermometer, about 6 more minutes. Transfer medallions to a plate, tent them with foil, and let them rest.
Saute shallots and tomato paste in remaining 1 Tbsp oil in same skillet over medium heat 1 minute.
Deglaze pan with wine and simmer until nearly evaporated. Increase heat to high, ad 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.

makes 2 servings