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Pork Peppercorn Medallions With Cream Sauce


Quick and easy

Quick and easy

Quick and easy

Prep Time:

5 minutes

Cook Time:

12 minutes


4 servings


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 over pork
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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