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

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

Ingredients

  • 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

Method

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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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17 Comments / Reviews

No ImagePork Medallions with Mustard-Caper Sauce

Did you make it? Rate it!

  • Bree

    I tried this tonight but used chopped green olives instead of capers because I didn’t have capers (I’ve never actually used them before). I’m not sure how much this would change it from its intended taste, but it was really delicious and quick to make. I will definitely make this again!

    xxxxxyyyyy

  • 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.

  • KELLY

    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!

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