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Pork Medallions with Pink Peppercorn Sauce

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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.