Peppered Pork Medallions Small pork loin, fibrous membrane removed 1/2 cup whole black peppercorns, coarsely ground 1/4 cup heavy cream 1 tsp minced garlic 1-2 TBS brandy 1-2 TBS butter Salt & pepper to taste Directions: Grind the peppercorns and place on a plate Roll whole pork loin in peppercorns until completely covered Slice loin into medallions at desired thickness (usually about an inch) Melt butter in skillet over medium high heat Place medallions in skillet and cook until lightly browned on one side Flip medallions over and place the garlic in with the pork Cook until that side is lightly brown Add brandy and (if using a gas stove) tip skillet slightly and carefully until brandy catches on fire When fire burns out, add heavy cream and a bit more pepper Cook until sauce is reduced and serve
The Fountain House's Peppered Pork Medallions
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