Recipe of the Week 8/4

Posted on August 3rd, 2010 by host

Peppered Pork Butt


  • 12 medallions Pork Butt, 2-oz medallions
  • 2 teaspoons Kosher salt
  • 2 fluid ounces Green, Black, and Red  Peppercorns, crushed
  • 1 fluid ounce Olive oil
  • 2 fluid ounces White wine
  • 1 fluid ounce Champagne vinegar
  • 4 fluid ounces Heavy cream
  • TT Salt and pepper


  1. Flatten the medallions with the palm of your hand. Press both sides of each medallion into the kosher salt and crushed peppercorns.
  2. Heat the olive oil in a sauté pan over medium-high heat. Add the medallions and sauté until browned, approximately 2 minutes. Turn the medallions and sauté on the other side until browned.
  3. Remove the medallions from the pan and keep warm. Deglaze the pan with the wine and vinegar. Reduce until a few tablespoons remain.
  4. Add the cream and reduce to the desired consistency. Adjust the seasonings.
  5. Serve three medallions pre portion, dressed with the sauce.
Recipes | August 3rd, 2010