Pork Medallions in a Mustard Apple Brandy Green Peppercorn Sauce

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

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.
4. Check seasoning and add salt if needed.
5. Good served with mashedotatos or rice or pasta

olive oil, pork tenderloin, black pepper, salt, shallots, garlic, green peppercorns, mustard, calvados, chicken broth, heavy cream, parsley, butter

Taken from cookpad.com/us/recipes/346181-pork-medallions-in-a-mustard-apple-brandy-green-peppercorn-sauce (may not work)