Pork Medallions with Mustard-Caper Sauce

DinnerGluten-FreeLow CarbPork Tenderloin

Pork tenderloin medallions, sauteed in butter and served with a caper mustard cream sauce.

Photography Credit: Elise Bauer

My father 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 / Reviews

  • 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.

  • Amity

    Do you think this would work equally well with pork chops, rather than tenderloin?

  • Cliff Hotchkiss

    Great recipie. As far as Amity’s question goes: I would pound the chops at the very least, and brine them if you have time. You should compensate for fast dry cooking to avoid them being to tough. Additionally, try cooking them initially to ‘medium rare’ and finishing them in the sauce to reheat to ‘medium’ temp.

    Thanks again Elise,


  • Roland

    I’m a sucker for capers and polenta, so this recipe worked great for me. It really is easy. It was also very easy to adjust the quantity, which I did because I like to have leftovers. (I used a 2 lb tenderloin.)To me, this was even better the next night.

    A tip on the polenta recipe> I didn’t use the sour cream. However, I used half water and half chicken broth to cook the polenta. That worked out great and gave it a lot of flavor.

  • Carolie

    My husband loved this meal…but I couldn’t get the sauce to thicken, no matter what I did. It was delicious anyway! My husband is eating low-carb, and so I served this over steamed, mashed cauliflower, which he normally doesn’t care for. The sauce made the cauliflower delicious, and he asked me to add this to our list of “regulars”!

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