Name: Pork Medallions in Creamy Pepper Cream Sauce
Yield: 4
Ingredients: 600g pork tenderloin; salt; black pepper; 2 tbsp oil for frying; 1 tsp butter; fresh thyme or parsley for garnish; 1 small shallot; 1 tsp green peppercorns (pickled, lightly crushed); 100ml white wine; 200ml cream; 1 tsp grainy mustard; salt to taste; 800g small waxy potatoes; 2 tbsp olive oil; salt; pepper; some rosemary or thyme (optional)

Method

13 steps

Wash potatoes, dice them small and mix with olive oil, salt, pepper, and rosemary.
Spread potatoes on a baking sheet and roast in the oven until golden brown.
Cut pork tenderloin into medallions, season with salt and pepper.
Heat oil in a pan, fry medallions on both sides until golden brown.
Add butter and briefly toss the medallions in it.
Remove medallions from the pan and keep warm.
Finely chop shallot and sauté in the pan until translucent.
Add green peppercorns and briefly fry with.
Deglaze with white wine and let reduce slightly.
Stir in cream and mustard, let the sauce reduce slightly.
Season with salt.
Return medallions to the pan and warm briefly in the sauce.
Garnish with fresh thyme or parsley and serve together with the oven potatoes.

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Pork Medallions in Creamy Pepper Cream Sauce

Ingredients

Method

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