Source:

La Tour d'Argent, Houston, Texas via SusanM

Serves/Makes:4

Ingredients

• 35 oz (980 grm) skinless pork tenderloin
• 2 tbsp (30 ml) green peppercorns
• 3 tbsp (45 ml) shallots
• 1/2 cup (125 ml) clarified butter or margarine
• 1/2 cup (125 ml) beef stock
• 1/2 cup (125 ml) brown sauce
• 1/4 cup (60 ml) brandy
• 1/4 cup (60 ml) white wine
• 1/4 cup (60 ml) cream (more or less to taste)
• salt and pepper, to taste
• flour

Preparation

• Remove silver skin from pork. Season with salt and pepper and dust with flour.
• Brown pork on all sides in margarine in skillet.
• Add shallots and peppercorns.
• Flame with brandy.
• Cook for 2 minutes, then add white wine, beef stock, and brown sauce.
• Cook until done, about 10 minutes.
• Remove pork, slice into medallions, and place on plate.
• Add cream to sauce.
• Salt and pepper to taste. Pour over medallions.
• Serve with potatoes and two different color vegetables, such as steamed broccoli and broiled herbed tomatoes.

Comments

This provides a very moist tenderloin. When cooking, be sure to turn down the lights when flaming the sauce. It's a nice show for the crowd hanging out in the kitchen drooling.

Prepare this green peppercorn sauce with filet of beef (beef tenderloin) in the same manner.