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1
In a large, heavy skillet, heat the oil over medium-high heat.
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2
Season both sides of the pork lightly with the salt and pepper.
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3
Add the medallions to the pan and cook for 2 1/2 minutes on the first side and 2 minutes on the second side.
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4
Transfer to a large plate and cover to keep warm.
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5
Add 1 tablespoon of butter to the skillet, and when foamy, add the shallots and garlic.
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6
Cook, stirring, until soft, 1 minute.
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7
Add the white wine and simmer until reduced to 3 tablespoons, about 4 minutes.
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8
Add the cream, bring to a boil, and cook until reduced by half, about 4 minutes.
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9
Reduce the heat to medium and add the mustard, whisking to incorporate.
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10
Add the remaining tablespoon of butter, whisking to incorporate.
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11
Stir in the green peppercorns.
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12
Return the pork medallions and any accumulated juices to the pan and cook until the meat is just warmed through, about 30 seconds.
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13
To serve, divide the potatoes among the 4 plates.
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14
Arrange 2 medallions on each plate and top with sauce.
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15
Garnish each serving with parsley and serve.
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16
Preheat a fryer to 365 degrees F.
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17
Using a mandolin, cut the potatoes into thin matchsticks.
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18
Fry separately, in batches, until golden brown and crispy, about 4 minutes.
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19
Remove from the oil and drain on paper towels.
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20
Season with salt.
