Pork Medallions au Poivre

1. 1

   Cut meat into 8 slices; press each slice to 1/2-inch thickness.

2. 2

   Coat evenly with crushed peppercorns.

3. 3

   Cook meat in large nonstick skillet on medium heat 4 to 5 min.

4. 4

   on each side or until browned on both sides.

5. 5

   Transfer to plate; cover to keep warm.

6. 6

   Melt butter in same skillet.

7. 7

   Add shallots; cook and stir 2 min.

8. 8

   or until golden brown.

9. 9

   Add broth and sherry; stir.

10. 10

    Simmer on medium-high heat 5 to 6 min.

11. 11

    or until sauce is reduced to about 1/4 cup, stirring after 3 min.

12. 12

    Stir in sour cream and mustard; cook and stir on medium-low heat 2 min.

13. 13

    or until sauce is thickened.

14. 14

    Serve meat topped with sauce and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.