Pork tenderloin medallions in creamy peppercorn sauce

Recipe for juicy pan-fried pork tenderloin medallions in a rich, creamy peppercorn sauce.

Course Main course

Cuisine Danish

Nøgleord Peppercorn sauce, Pork medallions

Total Time 40

Servings servings

Calories 760kcal

Trim the tenderloin and cut it into medallions about 2 cm thick.
Lightly bash the pieces to flatten them slightly.
Mix the flour with the paprika, season with salt and pepper, and turn the medallions in the mixture to coat.
Melt the butter with a little oil in a frying pan and fry the medallions over a medium heat until golden on both sides. Give them about 3 minutes per side – they can be slightly pink in the middle.
Set the medallions aside on a plate.

Crush the peppercorns with the flat of a knife blade, then chop them.
I prefer them not too coarse – but chop them as fine or as coarse as you like.
In the same pan, melt the butter for the sauce and cook the shallot in it until soft and translucent, without browning.
If there is a lot of burnt residue or leftover flour in the pan from the medallions, wipe it out first.
Pour in the cognac, bring it to the boil – and flambé it by setting it alight.
Gently shake the pan while it flames, until the flame dies down – but take care with open flames in the kitchen.
You can also simply let it reduce without flambéing. It should reduce almost completely, until there is barely any liquid left.
Add the crushed peppercorns and the Dijon mustard, stir together in the pan – and then pour in the stock.
Let it bubble over a fairly high heat for about 5 minutes.
Add the cream and let the sauce reduce over a medium heat until it has the consistency you want.
Let it simmer for at least 5 minutes, stirring now and then. The sauce thickens further as it cools slightly.
Season the sauce to taste with salt and freshly ground pepper.

Return the medallions to the sauce, top with finely chopped parsley and freshly ground pepper, and serve with boiled new potatoes, fried potatoes or similar.