Pork Medallions with Mustard-Caper Sauce

Ingredients

• Salt

  Table

  ½ dash or 0.2g

• Butter

  Salted

  1 tbsp or 14g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Capers

  Canned

  1 ½ tbsp, drained or 14g

• Heavy whipping cream

  Fluid

  ⅛ cup, whipped or 15g

• Chicken broth

  Soup, canned, ready-to-serve

  1 cup or 240g

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  ½ lb or 227g

• Pepper

  Spices, black

  ½ dash or 0.05g

• Shallots

  Raw

  4 tbsp chopped or 40g

Directions

1. If the tenderloin cuts are not an even thickness, use a rolling pin or mallet to flatten them to an even 1/2-inch thickness. Sprinkle with salt and pepper.
2. Melt butter in heavy large skillet over medium-high heat. Add the tenderloin medallions to the pan and saut them until browned and just cooked through, about 2 minutes per side. Remove the medallions from the pan to a plate while you make the sauce.
3. Add the shallots to the pan and cook for a minute, stirring. Add the cream and chicken broth. Increase heat to a boil and boil until the sauce has thickened a bit, about 3 to 5 minutes. Scrape up any browned bits from the bottom of the pan. Stir in the mustard and capers. Return the pork to the pan and simmer until the pork has reheated.
4. Season to taste with salt and pepper, as needed and then serve immediately.

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