Peppercorn Pork Medallions with Dijon-Cider Sauce

"Au poivre", or peppercorn coated, is a classic French preparation popular in the 1950's.  It's back now, and it's great on pork tenderloin.  Fruit always pairs well with pork, so I also included a recipe for Warm Apple Barley Salad.

You will need:

• 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 juice or cider
• 1 tsp. apple cider vinegar
• 1 Tbsp. Dijon mustard
• Salt to taste

Salt pork medallions on both sides.  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 10-12 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 juice and vinegar, and simmer until reduced to 1/3 cup, 5-7 minutes.  Whisk in mustard and season with salt. 
Serve pork with sauce and Warm Apple Barley Salad.

Warm Apple Barley Salad

• 1 cup pearl barley
• 1 sweet-tart apple (such as Fuji)
• 4 Tbsp. apple cider vinegar
• 3 Tbsp. olive oil
• 1 Tbsp. chopped fresh parsley
• 2 Tbsp. chopped shallots
• 1/2 cup craisans
• 1 tsp. sugar

Cook barley according to package directions; add remaining ingredients and mix well.  Serve warm.

~Adapted from Cuisine at Home