Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, pork medallions in a mustard apple brandy green peppercorn sauce. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

This is out of TOH Healthy Cooking magazine. This cooks up very quickly and is a nice, different way to have pork. I didn't have apple juice so I used In a small bowl, combine chicken broth, apple juice concentrate, and mustard. Pork tenderloin medallions, sauteed in butter and served with a caper mustard cream sauce.

Pork Medallions in a Mustard Apple Brandy Green Peppercorn Sauce is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Pork Medallions in a Mustard Apple Brandy Green Peppercorn Sauce is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have pork medallions in a mustard apple brandy green peppercorn sauce using 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Pork Medallions in a Mustard Apple Brandy Green Peppercorn Sauce:

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

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Instructions to make Pork Medallions in a Mustard Apple Brandy Green Peppercorn Sauce:

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 Tenderloin Medallions with a Mustard Infused Reduction Christy Boston's Kitchen. Pork Tenderloin Medallions in Creamy Brandy Apple Sauce Salt and Lavender. 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.

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