Pork Medallions with Mustard-Caper Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
With the pork, serve sautéed spinach and some steamed baby red-skinned potatoes with butter and chopped fresh dill. Warm apple tartlets from your favorite bakery complete this elegant meal. Ingredients:
1 8- to 10-ounce pork tenderloin, cut crosswise into 1/2-inch-thick rounds |
1 tablespoon butter |
1/4 cup sliced shallots |
1 cup canned low-salt chicken broth |
2 tablespoons whipping cream |
1 1/2 tablespoons drained capers |
1 tablespoon coarse-grained dijon mustard |
Directions:
1. Using meat mallet or rolling pin, flatten pork rounds slightly to scant 1/2-inch thickness. Sprinkle with salt and pepper.
2. Melt butter in heavy large skillet over medium-high heat. Add pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer pork to plate. Add shallots to skillet and stir 1 minute. Add chicken broth and cream. Boil until sauce is thick enough to coat spoon, stirring up browned bits, about 3 minutes. Mix in capers and mustard. Return pork to sauce. Simmer mixture until pork is heated through, about 1 minutes. Season to taste with salt and pepper and serve.
|
|