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


  1. wow Patti the presentation here is fabulous I love it looks yummy!

  2. Great photo! I love peppercorns coated on pork and know this has to be delicious with the good sauce. Thanks for the recipe!


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