Filetto di Maiale al Pepe Verde
Filetto di Maiale al Pepe Verde
Ingredients
For the Pork
- 1 1/2 pounds pork tenderloin, trimmed
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
For the Green Peppercorn Sauce
- 1 tablespoon green peppercorns, drained, plus 1/2 teaspoon for seasoning
- 2 fluid ounces brandy
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
Instructions
- 1
Cut the pork tenderloin into 1-inch thick medallions. Lightly dredge each medallion in all-purpose flour, shaking off any excess.
⏱️ 5 min
- 2
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the floured pork medallions to the hot pan in a single layer, working in batches if necessary to avoid overcrowding.
⏱️ 2 min
- 3
Cook the pork medallions for 3-4 minutes per side, or until beautifully browned and cooked through. Season the browned pork with salt and 1/2 teaspoon of green peppercorns.
⏱️ 8 min
- 4
Remove the skillet from the heat. Pour the brandy into the pan. Carefully ignite the brandy with a long-handled lighter or match to flambé, allowing the flames to subside completely and the alcohol to burn off. This should take about 30 seconds to 1 minute. If you prefer not to flambé, simply simmer the brandy for 1 minute to cook off the alcohol.
⏱️ 2 min
- 5
Return the skillet to medium-low heat. Stir in the heavy cream, the remaining 1 tablespoon of drained green peppercorns, and the Dijon mustard. Mix all the ingredients well to combine and form the sauce.
⏱️ 3 min
- 6
Simmer the sauce gently for about 10 minutes, stirring occasionally, until it thickens to your desired consistency. The sauce should coat the back of a spoon.
⏱️ 10 min
- 7
Serve the Filetto di Maiale al Pepe Verde immediately, spooning the creamy green peppercorn sauce generously over the pork medallions.
Kitchen Tools
Nutrition Facts (per serving)
Filetto di Maiale al Pepe Verde
For the Pork
- 1 1/2 pounds pork tenderloin, trimmed
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
For the Green Peppercorn Sauce
- 1 tablespoon green peppercorns, drained, plus 1/2 teaspoon for seasoning
- 2 fluid ounces brandy
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
Instructions
- 1
Cut the pork tenderloin into 1-inch thick medallions. Lightly dredge each medallion in all-purpose flour, shaking off any excess.
⏱️ 5 min - 2
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the floured pork medallions to the hot pan in a single layer, working in batches if necessary to avoid overcrowding.
⏱️ 2 min - 3
Cook the pork medallions for 3-4 minutes per side, or until beautifully browned and cooked through. Season the browned pork with salt and 1/2 teaspoon of green peppercorns.
⏱️ 8 min - 4
Remove the skillet from the heat. Pour the brandy into the pan. Carefully ignite the brandy with a long-handled lighter or match to flambé, allowing the flames to subside completely and the alcohol to burn off. This should take about 30 seconds to 1 minute. If you prefer not to flambé, simply simmer the brandy for 1 minute to cook off the alcohol.
⏱️ 2 min - 5
Return the skillet to medium-low heat. Stir in the heavy cream, the remaining 1 tablespoon of drained green peppercorns, and the Dijon mustard. Mix all the ingredients well to combine and form the sauce.
⏱️ 3 min - 6
Simmer the sauce gently for about 10 minutes, stirring occasionally, until it thickens to your desired consistency. The sauce should coat the back of a spoon.
⏱️ 10 min - 7
Serve the Filetto di Maiale al Pepe Verde immediately, spooning the creamy green peppercorn sauce generously over the pork medallions.