Foodies who love their pork are likely to dine on dishes featuring sautéed cuts in their spare time given not only the delight of this type of preparation but also its simplicity. One fine example is sautéed Pork medallions, circular cuts of succulent tenderloin that can be served with a multitude of sauces.
In today's recipe, I will reveal the simple task of preparing this food. And as a bonus, I will reveal an even simpler way of preparing one of its popular accompaniments known as peppercorn sauce. The latter, however, will require further detailing before I get into the recipe, so buckle up.
What is peppercorn sauce?
This a thick, creamy sauce with peppercorns and derived from a Demi-Glace sauce. To truly understand how a sauce like peppercorn sauce is made, one must first understand what the sauce its derived from.
Demi-Glace is a type of brown sauce which is made from a combination of veal stock and thickener, usually brown roux (equal parts of flour and butter sautéed until brown). To make the former, a chef needs to combine the latter with more brown stock in equal parts and reduce the quantity to half by simmering. Hence the name.
At this point, the name "peppercorn sauce" seems self-explanatory. However, more ingredients are required such as heavy cream and brandy. These are also added to the Demi-Glace before it's brought to a boil and then reduced to a thickened consistency for the finish.
How it's all simplified
Pork medallions are pretty easy to make. They only need to be flattened, cut into small discs, and sautéed for a couiple minutes; one minute per side. Now, for those reading this, the same can also be said for the sauce despite its description. Today, stocks which would usually take hours to make can be made in minutes thanks to convenient processed goods such as powdered mixes; just add hot water.
This following recipe will utilize powdered Demi-Glace sauce mix to produce the peppercorn sauce.
The simplest recipe
Pork medallion ingredients:
- 2 lb pork tenderloin
- Butter or oil as needed
- Salt and pepper as needed
Sauce ingredients:
- 3 tbsp Demi-Glace sauce mix
- 1 cup hot water
- 1 cup heavy cream
- 1/2 cup brandy
- 4 tsp red peppercorns
- 1 shallot, diced
- Salt and pepper as needed
Directions:
- Place the pork tenderloin between two sheets of plastic wrap and flatten with a mallet or rolling pin.
- Remove the flattened pork from the plastic wrap and slice into 1" thick circular cuts. Season the flattened pork with salt and set aside.
- Heat the butter or oil in a skillet over medium heat until small bubbles form on the surface. Don't overheat. Sauté the pork for 1 minute or until slightly brown on one side. Turn the pork and sauté the other side.
- Remove the pork and add a little more butter/oil to be heated on the skillet if needed. Add the shallot and peppercorns and sauté for 1 minute.
- Add the brandy and reduce. Stir in the hot water, Demi-Glace mix, and heavy cream, then bring to a boil. Simmer and reduce sauce by 1/4 or until thick.
- Remove the peppercorn sauce from heat. Plate the pork and cover with sauce. Serve.
Yield: Serves 4 to 6
