Pork Medallions in Creamy Peppercorn Sauce
Pork medallions in creamy peppercorn sauce is German comfort food at its absolute finest—and it's so quick and easy, you can effortlessly whip it up after a busy workday!
Servings: 4
Calories: 354kcal
Equipment
- Thermomix
- Schneidebrett
- Messer
- Pfanne
- Auflaufform
- Alufolie
Zutaten
- 600-800 g Pork tenderloin
- Salt and pepper
- 1 tbsp Cooking oil
For the sauce:
- 1 tsp Green peppercorns in brine, drained
- 1 Large onion
- 25 g Butter
- 250 ml Beef broth
- 250 ml Light cream (15% fat)
- 1 tbsp Dark gravy thickener
- Salt to taste
Zubereitung
For the medallions:
- 600-800 g Pork tenderloin, Salt and pepperFirst, slice the pork tenderloin into 2 cm thick medallions and season them generously with salt and pepper.
- 1 tbsp Cooking oilHeat the oil in a skillet over medium-high heat and sear the medallions for about 2 minutes on each side until they get a beautiful crust.
- Next, wrap the medallions in aluminum foil and let them rest for 5–10 minutes. This allows the delicious juices to redistribute throughout the meat.
- In the meantime, preheat your oven to 200 °C (top/bottom heat). Transfer the medallions to the oven for about 15 minutes.
- After baking, let them rest again for 5–10 minutes.
- While the medallions are in the oven, you can prepare the velvety sauce!
For the creamy peppercorn sauce:
- 1 Large onion, 1 tsp Green peppercornsFirst, peel and quarter the onion, and drain the green peppercorns. Place both into the mixing bowl and chop for 5 sec / speed 5. Scrape down the sides of the bowl with the spatula and repeat.
- 25 g ButterNext, add the butter and sauté for 3 min / 120 °C / speed 1.
- 250 ml Beef broth, 250 ml Light cream (15% fat), 1 tbsp Dark gravy thickenerThen add the beef broth, light cream, and gravy thickener, and cook for 5 min / 100 °C / speed 2.5.
- Salt to tasteFinally, season with salt to taste.
- Serve the medallions alongside Duchess potatoes, fingerling potato dumplings (Schupfnudeln), fluffy rice, or creamy mashed potatoes.
