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Pork Medallions with Mustard-Caper Sauce
Pork Medallions with Mustard-Caper Sauce
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Pan-seared pork tenderloin medallions in creamy caper mustard sauce.
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
Instructions:
  • Evenly flatten tenderloin rounds to 1/2-inch thickness using a rolling pin or mallet. Season with salt and pepper.
  • In a heavy large skillet over medium-high heat, melt butter. Sauté tenderloin medallions until browned and cooked through, about 2 minutes per side. Transfer medallions to a plate and set aside while you prepare the sauce.
  • In a pan, cook the shallots for a minute. Pour in the cream and chicken broth, then boil until the sauce thickens slightly, about 3 to 5 minutes. Scrape up any browned bits, then stir in the mustard and capers.
  • Reintroduce the pork: Add the pork back to the pan and simmer until heated through. Season with salt and pepper to taste. Serve promptly.

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