Pork Medallions with Mustard-Caper Sauce

Photography Credit: Elise Bauer

Dad clipped this recipe from Bon Appetit several years ago and finally got around to making it this evening. It was excellent, and very easy to prepare. The mustard, capers, shallots, broth, and cream make a wonderful sauce for the pork medallions. We recommend serving it with a creamy polenta.

Pork Medallions with Mustard-Caper Sauce Recipe

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Yield: Serves 3-4.


  • 1 lb pork tenderloin, any outer connective tissue removed, cut crosswise into 1/2-inch-thick rounds
  • 2 Tbsp butter
  • 1/2 cup sliced shallots
  • 2 cups low-salt chicken broth
  • 1/4 cup whipping cream
  • 3 Tbsp rinsed and drained capers
  • 2 Tbps Dijon mustard


1 If the tenderloin cuts are not an even thickness, use a rolling pin or mallet to flatten them to an even 1/2-inch thickness. Sprinkle with salt and pepper.

2 Melt butter in heavy large skillet over medium-high heat. Add the tenderloin medallions to the pan and sauté them until browned and just cooked through, about 2 minutes per side. Remove the medallions from the pan to a plate while you make the sauce.

3 Add the shallots to the pan and cook for a minute, stirring. Add the cream and chicken broth. Increase heat to a boil and boil until the sauce has thickened a bit, about 3 to 5 minutes. Scrape up any browned bits from the bottom of the pan. Stir in the mustard and capers. Return the pork to the pan and simmer until the pork has reheated.

Season to taste with salt and pepper. Serve immediately.

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Showing 4 of 16 Comments

  • SJ

    I have never cooked pork chops before, but I tried this recipe. My husband who is a picky eater loved it – he even bragged about it to his friends! :) It’s going to be added to our rotation.

    I served it with spoonbread and a salad.


    I made this tonight for dinner and it was amazing! I had to keep myself from licking the plate. Thanks for another great recipe.

  • char

    Made this last night and it was delicious !

    Thanks !!

  • Mags

    I made this tonight for my fiance and I. It was so simple and quick, and the pork (an ordinary $7.00 tenderloin from superwalmart) came out more succulent than I expected. The mustard sauce– great! I usually like spicy, nay, arrogant sauces to accompany meat, but the mustard-caper combo was plenty flavorful and assertive without being too brash. Wary of the saltiness capers add, I didn’t salt (or even pepper) the pork at all. I let it sit in buttermilk during the day (only because I had bmilk sitting in the fridge, on the cusp of its expiration date), and I think it added a nice tang. I’m not sure if that’s even appropriate for pork, but people milk-bathe chicken, so I figured, why not? Anyway, I didn’t bother to measure out any of the ingredients (I just eyeballed), and everything came together seamlessly. If you want a special someone to think you’ve toiled and fine-tuned a fussy meal just for them, pick this 20-minute recipe. So simple, and inexpensive, and so tasty! I served it with the roasted new potatoes (with rosemary and garlic) from this site, too. Elise, thank you for making me look like a master in the kitchen. Your recipes are so kind on my time, my budget, and my patience :) Thank you!

  • Jason

    Just made this tonight, and it was rather good. A word of caution however: Be careful with the salt. Our preparation was almost too salty, and we used unsalted butter, as well as little salt on the pork. I suspect the Dijon is to blame, as it is a rather salty mustard. It isn’t so noticeable when eaten as a condiment, but when it is cooked the salt really comes out. Next time I make this I’ll skip out on salting the pork.

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