Pork Medallions With Green Peppercorn Sauce(Serves 8) - cooking recipe

Ingredients

1 1/2 lb. pork tenderloin, cut into 1-inch thick medallions (about 16 pieces)
3 shallots, minced
1/2 c. dry vermouth
1 1/2 c. defatted sodium-reduced chicken broth
1 Tbsp. drained green peppercorns (in brine)
1 1/2 tsp. minced fresh thyme or 1/2 tsp. dried, crumbled
2 tsp. Dijon mustard
1/3 c. half and half or whipping cream
fresh thyme leaves

Preparation

Flatten pork slightly with palm of hand.
Sprinkle with salt and pepper. Spray large skillet with cooking spray and heat over medium-high heat.
Add pork and cook until brown, about 3 minutes per side. Transfer to plate. Add shallots to same skillet and saute for 2 minutes. Add vermouth and boil until reduced to glaze, about 5 minutes. Add chicken broth, peppercorns and minced thyme and boil until reduced to 3/4 cup, about 10 minutes. Whisk in mustard, then cream.
Season with salt and pepper. Return pork and collected juices on plate to skillet.
Simmer until pork is cooked and sauce thickens slightly, about 3 minutes. Divide among plates. Sprinkle with fresh thyme leaves and serve.