THE PEPPER-SILK PORK

(Our Play on Pork Medallions with Green Peppercorn Sauce)

THE PEPPER-SILK PORK

Ingredients: 400g Pork tenderloin (2cm slices), 2 tbsp Green peppercorns (in brine, crushed), 1 Shallot (minced), 30g Butter, 100ml Beef stock, 100ml Double cream, 1 tbsp Brandy...

Ingredients

  • 400g Pork tenderloin (2cm slices)
  • 2 tbsp Green peppercorns (in brine, crushed)
  • 1 Shallot (minced)
  • 30g Butter
  • 100ml Beef stock
  • 100ml Double cream
  • 1 tbsp Brandy

Cooking Method

  1. The Scorch Sear pork in oil on maximum heat for 3 minutes per side until charred; remove.
  2. The Architect Melt butter and sauté shallots until soft.
  3. The Bloom Add peppercorns and brandy with a 20ml splash of stock; the steam will release the sharp spice oils.
  4. The Silk Merge Pour in remaining stock and cream; simmer until it reduces to a thick grey silk.
  5. The Final Flourish Drench the pork in the silk; top with fresh raw chives.

Cuisine: French

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