Pork Peppercorn Medallions With Cream Sauce
1 pound Peppercorn Pork Tenderloin
1/3 cup chicken broth
2 tablespoons dry white wine
1 tablespoon fresh lemon juice
1/2 cup H-E-B Heavy Whipping Cream
Heat a 12-inch nonstick skillet over Medium-High heat 3 minutes.
Meanwhile, cut tenderloin crosswise into 1/2-inch thick slices.
Spray skillet with nonstick spray; cook pork in skillet 3 minutes per
side. Remove pork to a plate and cover to keep warm.
Pour chicken broth, wine, and lemon juice into skillet; stir to loosen
and combine any browned bits left in bottom of skillet. Boil 1 minute
Add cram and boil 5 more minutes until thickened slightly. Serve sauce
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