Counter 02 · Pork
Peppercorn-Crusted Pork Medallion with Couscous
Thick pork tenderloin medallions pressed into cracked black peppercorns, seared in a hot pan and served with lemony couscous, blistered cherry tomatoes and a brandy pan jus.
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 2
- Level
- Easy
Steak au poivre technique works beautifully on pork, whose mild flavor lets the pepper speak up. Crack the peppercorns coarsely under a heavy pan rather than grinding them; fine pepper burns and turns bitter. Cutting the tenderloin into tall 2-inch medallions gives you enough time to build a crust before the middle overcooks. The couscous steeps in five minutes while the pork rests, and a splash of brandy flamed off in the skillet makes a quick jus to pour over at the end.
Method
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