Medallions of Pork with Cognac and Peppercorn Sauce


1 boneless pork loin (about 1 1/2 lbs), trimmed of fat and cut into 1/2" thick slices
2 tablespoons butter or margerine
1/4 cup cognac
1 cup heavy cream
1 tablespoon drained green peppercorns


Sprinkle pork with salt. Melt butter in large skillet over high heat. Saute pork in 2 batches until browned and cooked through, about 3 minutes on each side, adding more butter if needed. Remove slices to warmed serving platter. Cover tightly with aluminum foil to keep warm. Reduce heat under skillet to medium. Carefully add cognac to skillet, stirring and scraping up browned bits with wooden spoon. Cook about 1 minute. Stir in heavy cream and peppercorns. Cook until slightly reduced, about 3 minutes. Stir in any accumulated meat juices from platter. Spoon small amount of sauce over pork. Garnish with seasonal vegetable of your choice. Pass remaining sauce seperately.

Barbara Haggerty

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