Pork Medallions with Mustard-Caper Sauce

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

  • 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 Flatten tenderloin rounds to an even thickness: If the tenderloin rounds 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 Brown tenderloin medallions: 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 Make sauce: 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.

4 Return pork to pan: Return the pork to the pan and simmer until the pork has reheated.

Season to taste with salt and pepper. Serve immediately.