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Seared Pork Medallions Draped in Luxurious Green Peppercorn and Brandy Cream Sauce

Juicy seared pork medallions in a rich, creamy green peppercorn and brandy sauce.

  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 2 pork tenderloins (about 2 lbs total), sliced into 1-inch medallions
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 shallots, finely minced

Instructions

  1. Season the pork medallions with salt, pepper, and garlic powder.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the pork medallions for 2-3 minutes per side until golden brown. Remove and set aside.
  3. Reduce heat to medium. Add butter and shallots; cook until softened, about 2 minutes.
  4. Deglaze the pan with brandy (if using), scraping up any browned bits.
  5. Stir in heavy cream, green peppercorns, and Dijon mustard. Simmer until slightly thickened.
  6. Return pork medallions to the skillet; cook for another 2-3 minutes until coated and heated through. Serve immediately.

Notes

Green peppercorns can be found in brine or dried; if using dried, soak in a little warm water before use. Brandy can be substituted with chicken broth.

  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Method: Main Course
  • Cuisine: French

Nutrition

  • Calories: 420
  • Sugar: 2g
  • Fat: 28g
  • Carbohydrates: 5g
  • Protein: 35g