Pork Medallions In Green Peppercorn Sauce

• 1-1/2 pounds pork tenderloin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons butter, divided
• 3 shallots, finely chopped
• 1/2 cup dry vermouth
• 1-1/2 cups reduced-sodium chicken broth
• 1 tablespoon whole green peppercorns, crushed
• 1/2 teaspoon dried thyme
• 1/3 cup heavy whipping cream
• 2 teaspoons Dijon mustard

1. Cut pork into 2-in. slices; flatten slices slightly. Sprinkle with salt and pepper. In a large skillet, brown pork in 2 tablespoons butter in batches; remove and set aside.
2. In the same skillet, saute shallots in remaining butter until tender. Add vermouth; cook until liquid is reduced by half.
3. Stir in the broth, peppercorns and thyme. Bring to a boil over medium heat; cook for 8-10 minutes or until liquid is reduced to about 1 cup. Stir in cream and mustard.
4. Return pork to the pan and bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until a thermometer reads 160u0b0, turning pork occasionally.

pork tenderloin, salt, pepper, butter, shallots, chicken broth, whole green peppercorns, thyme, heavy whipping cream, mustard

Taken from www.tasteofhome.com/recipes/pork-medallions-in-green-peppercorn-sauce/ (may not work)