Ingredients
Scale
- 10 oz. pork tenderloin, trimmed and cut into four 2-inch thick medallions
- 1 Tbsp. whole peppercorn, crushed
- 2 Tbsp. olive oil, divided
- 1 Tbsp. minced shallots
- 2 tsp. tomato paste
- 1/4 cup dry white wine
- 1 cup apple cider or juice
- 1 tsp. apple cider vinegar
- 1 tsp. Dijon mustard
- Salt to taste
Instructions
- Dredge one side of each medallion in peppercorns. Heat 1 Tbsp. oil in a non-stick skillet over medium high heat. Add medallions, pepper-side down, and saute until brown, about 3 minutes. Turn medallions and continue cooking until pork reaches 145 degrees on meat thermometer, about 6 minutes more. Transfer to a plate, tent with aluminum foil, and let rest.
- Saute shallots and tomato paste in remaining 1 Tbsp. oil in same pan skillet over medium heat 1 minute.
- Deglaze pan with wine and simmer until nearly evaporated. Increase heat to high, add apple cider or juice and vinegar, and simmer until reduced to 1/3 cup, 5-7 minutes. Whisk in mustard and season with salt.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Dish
Nutrition
- Serving Size: 2
- Calories: 367
- Sodium: 205 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 92 mg