Slice the pork tenderloin into medallions about 1/2 inch thick. Heat a little olive oil in a large skillet, place the medallions in the pan, and season with salt and pepper. Set aside while you prepare the pepper sauce.

For the sauce, blend the onion and garlic with a blender. In a saucepan, heat 1 teaspoon olive oil and the butter, then add the green peppercorns and sauté until fragrant. Add the blended onion and garlic, and cook until softened. Stir in the beef broth and heavy cream, mixing constantly. Next, add the brandy and 1 tablespoon cornstarch. Season with salt and pepper. Keep stirring with a whisk until the sauce thickens and is smooth.

For a side, microwave some potatoes until tender, then sauté them in a skillet with a little olive oil until golden and soft.

Finally, cook the pork medallions in a skillet or grill pan. For extra flavor, splash a little brandy over the meat while cooking (optional, but highly recommended for the best flavor with the sauce).

To serve, arrange the pork on a platter and pour the freshly made pepper sauce over the top. Sautéing the peppercorns first makes them milder and gives the sauce a great texture. Enjoy!