One of the many dishes my husband likes to make and we all like to eat is this pork medallions with a mustard caper sauce. He makes it so often that I think he has memorized the recipe and just throws it together with out measuring or looking to closely at what he is doing. How ever he makes it, it is always a crowd pleaser. It is a easy, delicious, week-night or dinner party worthy meal. This night we had white rice (see this recipe how to cook fluffy white rice perfectly every time) and steamed spinach. Yum!
- 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
- 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.
- 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.
- 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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