Pork Medallions with Pink Peppercorn Sauce
This recipe from Schumacher’s New Prague Hotel won the Minnesota Pork Producers’ third annual Taste of Elegance chef’s competition in 1992.
Servings: 4
Ingredients
- 1 lb. pork tenderloin sliced into 12 thin slices
- 1 c. flour seasoned to taste
- ¼ cup butter
- ⅓ cup minced shallots
- 1 Tbsp. fresh lemon juice
- 1½ cup brown sauce or brown gravy
- 1 c. dry white wine
- 2 tsp. pink peppercorns
- ½ tsp. salt
- ¼ tsp. black pepper
- 2 tsp. parsley flakes
Instructions
- Slice pork tenderloin and flatten slices with a mallet. Dredge in seasoned flour. In a large saute pan, heat butter to a fast bubble.
- Add pork slices, shallots, and saute 30 seconds, taking care not to brown shallots. Add lemon juice, brown sauce, white wine, pink peppercorns, salt and pepper.
- Reduce heat and simmer on low for 15 minutes, gently stirring occasionally to keep from sticking. Add parsley flakes. Adjust sauce consistency with white wine if necessary.
- Bring to a boil and serve.
