Pork Tenderloin Medallions in Peppercorn Cream Sauce
Main course
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Cook Time
1 h
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
Tender pork tenderloin medallions in a creamy peppercorn cream sauce, prepared with the Thermomix®. This dish is gluten-free and is ideal for festive occasions or a special dinner. Preparation takes about 60 minutes and yields 4 servings. Ideal for guests or a cozy meal in autumn and winter.
Ingredients (9 ingredients)
-
800 g Pork tenderloin
-
1 Shallot
-
2 EL Clarified butter
-
2 EL Green peppercorns - pickled
-
400 ml Roast stock
-
200 g Cream
-
Salt
-
Pepper
-
2 TL Gravy thickener
Preparation (6 steps)
Chop shallot
Peel, quarter the shallot and place in the mixing bowl. Chop 3 sec./level 5. Scrape down the sides with the spatula.
Sauté shallot
Add 2 tbsp clarified butter to the shallots in the mixing bowl and sauté 3 min./120°C/level 1.
Prepare peppercorns
Lightly crush 2 tbsp pickled green peppercorns with a spoon or in a mortar and add to the mixing bowl.
Prepare sauce
Add 400 ml roast stock and 200 g cream to the mixing bowl. Season with salt and pepper. Simmer 10 min./100°C/level 2 without the measuring cup.
Thicken sauce (optional)
Optional: Stir 2 tsp gravy thickener with 1 tbsp of the sauce until smooth and add to the mixing bowl. Stir in 1 min./100°C/level 2.
Let the medallions steep
Add the seared medallions to the sauce in the mixing bowl and let steep for 1 min./50°C/reverse rotation level 1.
Finished cooking? Great! 🎉
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