Pork Medallion in Poivre noir sauce (black pepper sauce)

Prep Time: 10mins
Cook Time: 10mins
Total Time: 20mins

Ingredients:
1/2 Pork Tederloin (medallion)
2 clove garlic, minced
1 large white onion, Sliced
4 pcs Chili peppers
1 Teaspoon  white sugar
2 sprigs fresh Rosemary leaves
2 tablespoons poivre noir (whole) (black peppercorns)
1/8 cup green bell pepper
1/2 block butter, Unsalted
1/2 Creme fraiche or AP cream
1/2 cup beef stock
salt to taste

Procedures:
I a small 8-10 inch skillet, Heat 1 tablespoon of olive oil over medium heat until smoking point. When skillet begin to smoke, sear pork medallion exactly 2 minutes on each side, add rosemary leaves then sprinkle salt and black peppercorns. do not overcook. Remove them to a plate and let it set.

In the same skillet,  add 2 tablespoon butter and saute onions, garlic, bell pepper and chili peppers until cook then put the tenderloin steaks at the center, add 2 tablespoons peppercorns and beef stock, then simmer for 5mins. Season with salt and a little bit of sugar to taste. Add Cream Fraice at the end so that  the cream will not break.

Serve with Vegestable al anglaise or pasta.

Yield: 3 Servings
Prepared by: NJTM