Peppercorn Pork Tenderloin with Dijon-Cider Sauce

Photo from Books n' Cooks 

adapted from Cooks Magazine-Cuisine at Home
by Jeanne Milligan

makes 2 servings

10 ounce pork tenderloin, trimmed and cut into four 2-inch thick medallions
2 tablespoons whole peppercorns (black or multicolored) crushed or coarse ground
2 tablespoons olive oil, divided
1 tablespoon minced shallots
2 teaspoons tomato paste
1/4 cup dry white wine
1 cup apple juice or cider
1 teaspoon apple cider vinegar
1 tablespoon Dijon mustard salt to taste

Salt the pork medallions. Dredge one side of each medallion in the crushed peppercorns. Heat 1 tablespoon oil in a nonstick 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 an internal temperature of 145 degrees on an instant-read thermometer, about 6 more minutes. Transfer medallions to a plate, tent them with foil, and let them rest.

Saute shallots and tomato paste in remaining 1 tablespooon oil in same skillet; heat over medium heat for 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 to 7 minutes. Whisk in mustard and season with salt. Drizzle sauce over medallions before serving.

It might look like there is a lot of pepper, but it is only on one side of the meat and makes a delicious dish. Serve with Apple Barley Salad, also pictured above.