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 bro
wned bits left in bottom of skillet. Boil 1 minute.
Add cram and boil 5 more minutes until thickened slightly. Serve sauce over pork