WLBT.com - Jackson, MSPork Medallions with Black Pepper Cream Sauce

Pork Medallions with Black Pepper Cream Sauce

• 5 tablespoons olive oil, divided
• 1- 1/2 pounds pork tenderloins
• 2 medium red onions, chopped
• 1 teaspoon sugar
• 1/4 cup brandy
• 1/2 cup heavy cream
• 2 tablespoons black pepper
• 1 teaspoon garlic powder
• 3 tablespoons fresh parsley, chopped
• salt and pepper to taste
• sprigs of fresh rosemary, for garnish

Preheat oven to 375-degrees. Heat 2 tablespoons olive oil in a shallow ovenproof sauté pan over medium-high heat; add tenderloin and sear until browned on all sides. Transfer to preheated oven and roast 30 minutes until meat thermometer reads 165-degrees. Remove from the oven and cover with aluminum foil; set aside. Heat remaining oil in a medium sauté pan over medium heat; add onions and cook until slightly translucent. Add sugar and stir continuously for 3 to 4 minutes or until onions are caramelized; add brandy and reduce by half. Mix in cream, pepper and garlic powder; simmer for 8 to 10 minutes or until sauce thickens. Remove from heat, season with parsley and salt and pepper to taste. To serve, slice tenderloin into 1/2-inch medallions and fan out on a serving platter; spoon sauce over medallions and garnish with Rosemary sprigs.

Serves 4-6.

Recipe from The 25th Anniversary The Fresh Market & Friends Cookbook.

Questions? Email Julie Levanway.