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Pork with Peppercorn Sauce |
INGREDIENTS
|
| 1 lb. |
pork tenderloin
|
| 6 tbsp. |
margarine |
| 4 |
shallots, minced |
| 1 cup |
dry white wine |
| 4 tsp. |
Better than Bouillon Chicken Base dissolved in
2 cups hot water |
| 2 tbs. |
Codal Peppercorns,
crushed |
| 1 1/2 tsp |
dried Thyme |
| 4 tbsp. |
Dijon
mustard |
| 6 tsp |
flour |
|
INSTRUCTIONS
Cur 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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NUTRITIONAL
INFORMATION
N/A
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