Preparation:
flatten medallions of pork slightly with the palm of your hand season lightly with salt and pepper heat two-thirds the butter in a skillet, over a moderate flame add pork and cook for 3 minutes per side, until browned remove pork from the pan, set aside heat remaining butter in the skillet, over a medium flame add the shallots, heat and stir for 2 minutes deglaze the pan with vermouth, stir to dissolve the fond simmer for 5 minutes, until reduced to a glaze add stock, peppercorns, and thyme simmer for 10-15 minutes, until reduced by half add mustard-mix well add cream-mix well return pork and any collected juices to the pan simmer until pork is cooked and sauce has thickened slightly remove to a serving platter garnish with fresh thyme leaves serve hot |
