Pork Medallions with Mustard-Caper Sauce
Print Options
Dad clipped this recipe from Bon Appetit several years ago and finally got around to making it this evening. It was excellent, and very easy to prepare. The mustard, capers, shallots, broth, and cream make a wonderful sauce for the pork medallions. We served it with a creamy polenta.
Pork Medallions with Mustard-Caper Sauce Recipe
Print Options
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.
Never miss a recipe!
Subscribe to Simply Recipes free via email: (more details)
Do you think this would work equally well with pork chops, rather than tenderloin?