1½ pounds pork tenderloins, sliced into ½-inch medallions
3 tablespoons butter
3 shallots, minced
½ cup dry vermouth
1½ cups chicken stock
1 tablespoon drained green peppercorns in brine
1½ teaspoons fresh thyme, minced
2 teaspoons
1/3 cup whipping cream
Flatten pork slightly with weight, and sprinkle with salt and pepper. Melt two tablespoons butter in heavy large skillet over medium-high heat. Add pork and cook until brown about three minutes per side. Transfer to plate and cover with plastic wrap. Melt remaining tablespoon butter in same skillet and add shallots and sauté two minutes. Add vermouth and boil until glaze is reduced by half, about one minute. Add stock, peppercorns and minced thyme and simmer until it is reduced to ¾ cup, about 7 minutes. Whisk in mustard, and then cream.. Season with salt and pepper. Return pork and collected juices to the skillet and simmer slightly, about one minute. Serve.