Pork Medallions Dijon

Pork Medallions Dijon
Pork Medallions Dijon

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    package pork tenderloins - (abt 2 lbs) cut 1/2"-thk rounds

  • 2

    tablespoons butter or olive oil

  • 1/4

    cup sliced shallots

  • 4

    tablespoons heavy cream

  • 1/3

    cup chicken broth

  • 3

    tablespoons capers drained

  • 2

    tablespoons coarse-grained Dijon mustard

Directions

Using a meat mallet or rolling pin, flatten pork rounds slightly to scant 1/2-inch thickness. Sprinkle with salt and pepper. Saute in butter or olive oil until brown and cooked through, about 2 minutes per side. Transfer pork to a plate. Add shallots to skillet and stir 1 minute. Add chicken broth and cream. Boil until sauce is thick enough to coat a spoon, stirring up browned bits, about 3 to 5 minutes. Mix in capers and mustard. Return pork to sauce. Simmer to heat through. This recipe yields 4 servings; 4 carb grams per serving.

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