Garlic and Peppercorn Pork Tenderloin

I have a friend that is allergic to dairy and nightshades (that would be potatoes, tomatoes, peppers and eggplants) So, this recipe is for him; or rather, his wife, my dear friend.

Pork Tenderloin is a favorite meat in my house. It is so versatile and makes a good change when I'm sick of cooking chicken over and over. I prefer to get the Hormel or Smithfield pre-marinated kind. Maybe its just me but it seems that they cook faster and more evenly than the un-marinated store kind.

Regardless, this would probably work on the un-marinated version also but I would add more cracked pepper and your choice of spices to the pan to give the pork a little more pizzazz.

Garlic and Peppercorn Pork Tenderloin

1 peppercorn marinated tenderloin, sliced into 1 inch thick medallions

2 tbsp olive oil

1 tbsp butter

¼ cup good white wine

1 tsp dried tarragon

1 tsp dried thyme

2 garlic cloves, crushed

Preheat oven to lowest temperature setting or the warm setting if your oven has one.

In large sauté pan, melt butter with olive oil over medium heat. Arrange medallions in pan and fry until cooked through, about 4 minutes per side. (I always end up slicing into the largest piece to make sure its cooked through) When fully cooked, remove from pan, place on a oven safe plate and put into the oven to stay hot.

In the same sauté pan, add crushed garlic cloves, white wine, tarragon and thyme. Cook over medium low heat to reduce. Remove medallions from oven, place on plates and pour sauce over the top.