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Pork Medallions with mustard-caper sauce Recipe

   
 

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     Pork Medallions with mustard-caper sauce

Category   Entrees - Maindishes
Sub Category   None
Ingredients
1 8-10 oz pork tenderloin, cut crosswise into 1/2 inch thick rounds
1 T butter
1/4 c sliced shallots
1 c canned chicken broth
2 T whipping cream
1 1/2 T drained capers
1 T coarse grained Dijon mustard
 
Instructions
Using meat mallet or rolling pin, flatten pork rounds slightly to 1/2 inch thickness. Sprinkle with salt and pepper.
Melt butter in heavy large skillet over medium-high heat. Add pork to skillet and saute until brown and cooked through, about 2 minutes per side. Transfer pork to plate.
Add shallots to skillet and stir 1 minute. Add chicken broth and cream. Boil until sauce is thick enough to coat spoon, stirring up browned bits, about 3 minutes. Mix in capers and mustard. Return pork to sauce. Simmer mixture until pork is heated through, about 1 minute.


Originally Submitted 1/10/2011





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