Pork Tenderloin with Cognac and Green Peppercorn Sauce

By Culiora

Tender medallions of pan-seared pork tenderloin coated in a silky, rich cream sauce spiked with fragrant green peppercorns, Dijon mustard, and flambéed cognac. It is a quintessential Swedish dinner-party classic that pairs wonderfully with roasted potatoes or potato gratin.

• Servings: 4
• Prep time: 15 min
• Cook time: 25 min
• Total time: 40 min

Ingredients

• 600 g pork tenderloin, trimmed of silverskin and cut into 2.5 cm medallions
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp butter
• 1 tbsp neutral cooking oil
• 1 pcs shallot, finely diced
• 2 tbsp green peppercorns in brine, drained and lightly crushed
• 3 tbsp cognac or brandy
• 1 tbsp butter
• 1.5 tbsp concentrated beef or veal stock (fond)
• 1 dl water
• 2.5 dl heavy cream (40% fat)
• 1 tsp Dijon mustard
• 1 tsp Japanese soy sauce
• 2 tbsp fresh flat-leaf parsley, finely chopped

Instructions

1. Lightly flatten the pork medallions with the palm of your hand and season both sides evenly with 1 tsp salt and 1/2 tsp black pepper.
2. Heat 1 tbsp butter and 1 tbsp neutral oil in a large heavy skillet or frying pan over medium-high heat until foaming and hot.
3. Add the pork medallions in a single layer and sear for 2 to 3 minutes per side until golden brown and cooked to an internal temperature of 65°C to 68°C. Transfer the medallions to a plate and tent loosely with foil to rest.
4. Lower the skillet heat to medium and melt 1 tbsp butter. Add the finely diced shallot and crushed green peppercorns, sautéing for 1 to 2 minutes until softened and aromatic without letting them scorch.
5. Turn off the heat (or pull the pan away from an open flame), pour in the cognac, and return to the burner. Carefully ignite with a long lighter to flambé, letting the flames burn off entirely, or simply let it simmer briskly for 1 minute until reduced by half if you prefer not to flambé.
6. Pour in the concentrated stock, water, heavy cream, Dijon mustard, and soy sauce. Whisk gently, scraping up any browned bits stuck to the bottom of the pan.
7. Bring the sauce to a gentle boil, then simmer over medium-low heat for 4 to 5 minutes until thickened to a creamy, glossy consistency that coats the back of a spoon. Taste and adjust seasoning with a pinch more salt if needed.
8. Return the rested pork medallions along with any collected resting juices into the sauce, turning them gently to coat. Simmer for 1 minute just to warm the meat through.
9. Sprinkle with fresh chopped parsley and serve immediately with roasted potatoes or potato gratin.