Loin Of Pork With Green Peppercorns Recipes

PEPPERCORN PORK TENDERLOIN

Steps:

• Press pepper into all sides of tenderloin.
• Heat butter in a frying pan that just fits the pork and brown over medium high heat.
• Reduce heat to low.
• Pour brandy over the pork.
• Mix remaining ingredients and stir into pan.
• Cover and cook for 20-25 minutes.
• Remove pork and cut into 1/2 inch slices.
• Pour sauce over top.

PORK MEDALLIONS IN GREEN PEPPERCORN SAUCE

Steps:

• Cut pork into 2-in. slices; flatten slices slightly. Sprinkle with salt and pepper. In a large skillet, brown pork in 2 tablespoons butter in batches; remove and set aside., In the same skillet, saute shallots in remaining butter until tender. Add vermouth; cook until liquid is reduced by half., Stir in the broth, peppercorns and thyme. Bring to a boil over medium heat; cook for 8-10 minutes or until liquid is reduced to about 1 cup. Stir in cream and mustard., Return pork to the pan and bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until a thermometer reads 160°, turning pork occasionally.

PAN ROASTED FILET MIGNON WITH GREEN PEPPERCORNS

Steps:

• Sprinkle the steaks generously with salt on both sides. Press the top and bottoms of the steaks into the peppercorns to crust on each side.
• Heat 2 tablespoons oil in a large heavy saute pan or cast-iron pan over medium-high heat until very hot. Add the steaks and sear for 3 to 4 minutes on each side. Cook until the internal temperature is around 125 degrees F for medium-rare. Remove the steaks from the pan and allow them to rest.
• In the same pan the steaks were cooked in, add the shallots along with the remaining tablespoon oil and the green peppercorns and reduce the heat to medium. Cook until the shallots are softened and lightly browned, 2 to 3 minutes.
• Turn off the heat, then add the brandy and return the heat to medium. Cook for 1 minute. Add the beef stock and cream, then reduce the liquid by half until thickened, 8 to 10 minutes. Season with salt as needed.
• Turn off the heat. Swirl in the butter and melt, stirring often. Return the steaks to the pan and coat with the sauce. Sprinkle with the parsley and a splash of red wine vinegar to balance the richness of the sauce. Place the steaks on a plate, then spoon the sauce over and serve.

PORK WITH GREEN PEPPERS & PINEAPPLE

Steps:

• Slice pork thinly (meat is easier to slice when partly frozen).
• Combine soy sauce& 1 tbls.
• cornstarch in a bowl.
• Marinate pork in this mixture at least 15 minutes but an hour or more is better.
• Mix remaining 1 tbls. cornstarch with sugar& 1/2 cup pineapple juice, set aside.
• Heat oil in large skillet or wok.
• Add pork to skilled& stir fry until done, time depends on sizes of pork pieces but it should only take a few minutes.
• Add pineapple juice mixture to meat& blend thoroughly, remove from pan.
• Stir fry green pepper, carrots& pineapple chunks for about 3 minutes.
• Return meat& juice mixture to pan, stir just until heated through.

PORK LOIN WITH PEPPERS

Steps:

• In a small bowl, combine the mustard, brown sugar, horseradish and dill; spread over roast. Place in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. , Arrange peppers and mushrooms around roast. Combine wine or juice and lemon juice; pour over vegetables. Bake 30 minutes longer or until a thermometer reads 160° and vegetables are tender., Remove vegetables and keep warm. Broil roast 4-6 in. from the heat for 5-7 minutes or until a crust forms. Let stand for 10 minutes before slicing. Serve with vegetables.

PEPPERCORN PORK TENDERLOIN

Steps:

• Heat oil in 10-inch nonstick skillet over medium-high heat. Sprinkle both sides of pork with peppercorns.
• Sauté pork in oil 1 to 2 minutes on each side or until brown. Stir apple juice and lemon juice into skillet. Cook over low heat 2 minutes or until pork is brown. Stir in sour cream until blended.
• Serve pork and sauce over orzo. Sprinkle with parsley.

PORK GREEN CHILE

Steps:

• Heat oil in a large cast iron skillet over medium-high heat. Stir in cubed pork, and cook until nicely browned and cooked through, about 15 minutes. Remove skillet from heat, and allow to cool briefly.
• Sprinkle flour over pork. With a wooden spoon, stir pork to coat, scraping the bottom of the skillet to loosen browned bits. Add chile peppers, jalapenos, and onions. Stir in tomato sauce and water. Season to taste with onion salt, garlic salt, and salt and pepper.
• Return skillet to medium heat. Bring to a simmer, cover, and cook 30 minutes, stirring occasionally. Remove cover, and cook 10 minutes more.

PORK CHOPS, WITH GREEN PEPPERCORN SAUCE

Steps:

• Wipe the pork chops dry with paper towels. Dredge them with flour, shaking off the excess, and sprinkle with paprika.
• Heat the oil in a pan large enough to contain the pork chops comfortably. Brown the chops on both sides. Add the onion, garlic and white wine. Bring to simmer, turn heat down, cover and cook slowly for about 30 minutes, or until the chops are pale whitish-pink in the center. Be careful not to overcook them or they will become dry and tough.
• Remove the chops to a heated serving platter. Stir the mustard and peppercorns into the sauce. Add salt and pepper to taste and spoon the sauce over the chops. Sprinkle with parsley and serve.

SWEET AND SOUR PEPPER PORK

Steps:

• Heat oil in a large skillet over high heat. Place the pork in the oil and sprinkle with salt. Fry for 5 to 10 minutes, or until brown on all sides. Remove the pork from the oil, cover with foil to keep warm, and set aside.
• In the same skillet over medium heat melt the butter. Mix in the bell pepper, onion, and garlic and saute for 5 minutes. Stir in the flour and sugar and cook for 1 minute. Stir in the wine, vinegar, and water. Mix in the soy sauce, ketchup, and black pepper. Reduce heat to low and let simmer for 5 minutes, or until the sauce has thickened. Return the pork pieces to the skillet and stir until well combined.

PORK MEDALLIONS IN BRANDY PEPPERCORN SAUCE

Steps:

• Melt the butter with the flour in a saucepan whisking together so that there are no lumps. Slowly whisk in the milk and simmer for 2-3 minutes taking care that the sauce does not stick to the bottom.
• Remove from the heat and stir in the brandy and peppercorns and season to taste with salt. Set aside.
• Lightly oil a large frying pan and turn the heat to high. Add the medallions and sear on either side until they take on a pleasing colour.
• Turn the heat down to the lowest setting, add the sauce to the pan, cover and simmer for 10-15 minutes until the medallions are cooked through.
• Add a little water during cooking if the sauce becomes too thick. Serve with mashed potatoes and some steamed vegetables.
• If you want to make this an even quicker recipe buy the medallions pre-cut.