Pork Medallions with Mustard-Caper 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
• 4 Tbsp whipping cream
• 3 Tbsp drained capers
• 2 Tbps coarse-grained Dijon mustard

Method

1 Using meat mallet or rolling pin, flatten pork rounds slightly to an even 1/2-inch thickness (if the cuts aren't an even 1/2 inch). 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.

3 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, 3-5 minutes. Mix in capers and mustard. Return pork to sauce. Simmer mixture until pork is heated through, about 1 minute. Season to taste with salt and pepper and serve.

Serves 4.