Peppercorn Pork With Dijon Cider Sauce
Intensely flavored sauce with tender pork tenderloins.
- 10 oz pork tenderloin, trimmed, cut
- into four 2-inch thick medallions
- and seasoned with salt
- 1 Tablespoon whole peppercorn blend,
- 2 Tablespoons olive oil, divided
- 1 Tablespoon minced shallots
- 2 teaspoons tomato paste
- 1/4 cup dry white wine
- 1 cup apple cider or juice
- 1 teaspoon apple cider vinegar
- 1 Tablespoon Dijon mustard
- Salt to taste
Dredge one side of each medallion in peppercorns. Heat 1 tablepoon oil in a nonstick skillet over medium-high heat. Add medallions peppered side down, and saute till brown about 3 minutes. Turn medallions and cook until pork reaches an internal temperature of 145. 6 more minutes. Transfer medallions to a plate, tent them with foil, and let them rest.
Saute shallots and tomato paste in remaining tablespoon oil in the same skillet over medium heat 1 minute.
Deglaze pan with wine and simmer until nearly evaporated. Increase heat to high and add apple juice and vinegar, and simmer until reduced to 1/3 cup, about 5-7 minutes. Whisk in mustard and season with salt.
Serve pork smothered in sauce.