Pork Medallions Dijon

By á-170456

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

Details

Servings 4

Preparation

Step 1

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.