A delightful twist on a classic dish, these Peppered Pork Medallions are tender, flavorful, and perfect for any occasion.
Slice the pork tenderloin into medallions about 3/4-inch thick.
Ensure even thickness for consistent cooking.
Heat 1 tablespoon of butter in a skillet over medium heat.
Use a nonstick skillet to prevent sticking.
Coat one side of each pork medallion with freshly ground black pepper.
Press the pepper firmly onto the pork for better adhesion.
Place the pork medallions in the skillet, pepper side down, and cook for 4 minutes on each side until golden brown and cooked through.
Avoid overcrowding the skillet; cook in batches if necessary.
Remove the pork from the skillet and set aside.
Keep the pork warm by covering it with foil.
Add the brandy to the skillet and bring to a boil, scraping up any browned bits.
Be cautious when adding alcohol to a hot skillet.
Stir in the cream and simmer for 2 minutes until slightly thickened.
Adjust the seasoning of the sauce to taste.
Pour the sauce over the pork medallions and serve immediately.
Garnish with fresh herbs for added color and flavor.
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