The Fountain House’s Peppered Pork Medallions 

Peppered Pork Medallions

Small pork loin, fibrous membrane removed

1/2 cup whole black peppercorns, coarsely ground

1/4 cup heavy cream

1 tsp minced garlic

1-2 TBS brandy

1-2 TBS butter

Salt &amp: pepper to taste


Grind the peppercorns and place on a plate

Roll whole pork loin in peppercorns until completely covered

Slice loin into medallions at desired thickness (usually about an inch)

Melt butter in skillet over medium high heat

Place medallions in skillet and cook until lightly browned on one side

Flip medallions over and place the garlic in with the pork

Cook until that side is lightly brown

Add brandy and (if using a gas stove) tip skillet slightly and carefully until brandy catches on fire

When fire burns out, add heavy cream and a bit more pepper

Cook until sauce is reduced and serve