No ImagePork Medallions with Mustard-Caper Sauce

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  1. Kathleen C

    This is lick the plate delicious! I was actually looking for a recipe for rosemary dijon pork medallions when I found this so I decided to go ahead and add a few sprigs of fresh rosemary. The infused flavor was mild but good.

    After reading the comment about problems with thickening, I took the other commenter’s advice and let the broth reduce a little. Just a little though because I didn’t want to lose any of the good sauce. Whether that made a difference I don’t know, but mine thickened just fine.

    I served it with roasted baby potatoes and the sauce was also good drizzled over the smashed potatoes.

    This was an easy and delicious way to cook pork tenderloin. My husband and 21 yo son declared it a keeper.

    xxxxxyyyyy

  2. 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

  3. 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.

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  4. 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.

  5. char

    Made this last night and it was delicious !

    Thanks !!

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