Peppercorn Pork with Dijon-Cider Sauce

• 10 oz. Pork tenderloin, trimmed, cut into four two-inch-thick medallions and seasoned with salt (I used the center portion of two tenderloins to make the medallions and put the rest in the freezer for later use.)
• 1 tbsp whole peppercorn blend, crushed
• 2 tbsp olive oil, divided
• 1 tbsp minced shallots
• 1 tbsp tomato paste
• ¼ cup dry white wine
• 1 cup apple juice or cider
• 1 tsp apple cider vinegar
• 1 tbsp Dijon mustard
• Salt to taste

Directions

1. Dredge one side of each medallion in crushed peppercorns.
2. Heat 1 tbsp oil in a non-stick skillet over med-high heat.
3. Add pork medallions, pepper-side down, and sauté until brown, about 3 minutes. Turn medallions and continue cooking until pork reaches an internal temperature of 145 degrees on an instant read thermometer, about 6 more minutes. (It took a lot longer than 6 minutes for my medallions to reach that temperature!)
4. Transfer medallions to a plate. Tent them with foil and let them rest.

Let the skillet cool down a bit before this next step.

1. Sauté shallots and tomato paste in remaining 1 tbsp oil in same skillet over medium heat for one minute.
2. Deglaze pan with wine and simmer until nearly evaporated.
3. Increase heat to high. Add apple juice and vinegar and simmer until reduced to 1/3 cup, 5-7 minutes (It took a couple minutes longer for mine to reduce that much.)
4. Whisk in mustard and season with salt to taste.
5. Serve pork with sauce spooned over.