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Peppercorn Pork With Dijon Cider Sauce


Intensely flavored sauce with tender pork tenderloins.

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Rate this recipe 4.4/5 (22 Votes)


  • 10 oz pork tenderloin, trimmed, cut
  • into four 2-inch thick medallions
  • and seasoned with salt
  • 1 Tablespoon whole peppercorn blend,
  • crushed
  • 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


Servings 2


Step 1

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.


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