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Pork with Peppercorn SauceINGREDIENTS |
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Cut pork tenderloin into medallions and flatten. Heat 4 tbsp. margarine in a frying pan then brown pork slices for 4 minutes per side. Transfer to a plate and keep warm. Sauté shallots in pan juices, add wine and boil for 5 minutes. Add Better than Bouillons Chicken Broth, peppercorns and thyme and cook until liquid is reduced to about 1 1/2 cups. Add mustard and stir until smooth. In a separate bowl combine flour and margarine. Once well blended add to the sauce. Return pork to the pan and simmer until heated through. Top with capers upon serving. |
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