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Practical Way to Preparing 5-Star Pork Medallions in a Mustard Apple Brandy Green Peppercorn Sauce

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Pork Medallions in a Mustard Apple Brandy Green Peppercorn Sauce

We hope you got benefit from reading it, now let's go back to pork medallions in a mustard apple brandy green peppercorn sauce recipe. You can have pork medallions in a mustard apple brandy green peppercorn sauce using 13 ingredients and 4 steps. Here is how you cook that.

To prepare an unforgettable Pork Medallions in a Mustard Apple Brandy Green Peppercorn Sauce, here are the components required:

  1. Take 1 tbsp of olive oil.
  2. Take 8 slice of of pork tenderloin from about a 11/2 pound pork tenderloin.
  3. Take 1/2 tsp of black pepper.
  4. Provide 1/2 tsp of salt.
  5. Provide 1/4 cup of minced shallots.
  6. Use 2 clove of minced garlic.
  7. Get 1 tsp of drained and crushed green peppercorns, if you can not find them use a crushed pepper blend.
  8. You need 2 tbsp of dijon mustard.
  9. You need 1/4 cup of calvados ( apple brandy).
  10. You need 1/4 cup of chicken broth.
  11. Get 1 cup of heavy cream.
  12. Get 2 tbsp of chopped fresh parsley.
  13. Provide 1 tbsp of butter.

After preparing the components, now you are good to cook your tasty Pork Medallions in a Mustard Apple Brandy Green Peppercorn Sauce by following the guidances on this section:

  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. In same skillet add shallots and garlic and soften about1 minute, off heat add brandy carefully return to heat and reduce to just a syrup.
  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. Good served with mashedotatos or rice or pasta.

Pork is a popular meat for Poles and this recipe is a modern take on a traditional classic. steamed greens, to serve. Oven temperatures are for conventional; if using fan-forced Deglaze the pan with wine, reduce heat to medium-low, add the cream and mustard and bring to a simmer. Remove pork from pan; keep warm. Add mustard and butter to pan, stirring until butter melts. This recipe was very basic and simple, but I really enjoyed the creamy, grainy mustard sauce on the pork tenderloin.

Recipe : Pork Medallions in a Mustard Apple Brandy Green Peppercorn Sauce

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step by step to make Pork Medallions in a Mustard Apple Brandy Green Peppercorn Sauce

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