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Pork Medallions in a Mustard Apple Brandy Green Peppercorn Sauce
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A picture of Pork Medallions in a Mustard Apple Brandy Green Peppercorn Sauce.

Pork Medallions in a Mustard Apple Brandy Green Peppercorn Sauce

fenway
fenway @Fenway

A quick to put together dish good for company!!

A quick to put together dish good for company!!

Read more

Pork Medallions in a Mustard Apple Brandy Green Peppercorn Sauce

fenway
fenway @Fenway

A quick to put together dish good for company!!

A quick to put together dish good for company!!

Read more
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Ingredients

20 mins
4 servings
  1. 1 tbspolive oil
  2. 8 slicespork tenderloin from about a 11/2 pound pork tenderloin
  3. 1/2 tspblack pepper
  4. 1/2 tspsalt
  5. 1/4 cupminced shallots
  6. 2 cloveminced garlic
  7. 1 tspdrained and crushed green peppercorns, if you can not find them use a crushed pepper blend
  8. 2 tbspdijon mustard
  9. 1/4 cupcalvados (apple brandy)
  10. 1/4 cupchicken broth
  11. 1 cupheavy cream
  12. 2 tbspchopped fresh parsley
  13. 1 tbspbutter
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Steps

20 mins
  1. 1

    In a large skillet heat oil until hot, season pork with salt and black pepper, sear pork on both sides until brown and just cooked through, remove to a plate.

  2. 2

    In same skillet add shallots and garlic and soften, about 1 minute. Off heat add brandy carefully return to heat and reduce to just a syrup.

  3. 3

    Add chicken broth and cream bring to a simmer, add mustard and green peppercorns and cook to a sauce consistency. Whisk in butter and parsley, add pork to sauce just to heat through, serve hot. Check seasoning and add salt if needed.

  4. 4

    Good served with mashed potatoes, rice or pasta.

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fenway
fenway @Fenway
on October 13, 2013 22:07
“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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  2. 9th for brandy

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