Pork Medallions Dijon
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1 package pork tenderloins (approx 2 lbs.) cut into 1/2" thick 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
Using a meat mallet or rolling pin, flatten pork rounds slightly to scant 1/2" thickness.
Sprinkle w/salt & 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 3-5 minutes. Mix in capers and mustard. Return pork to sauce. Simmer to heat through.
Makes 4 servings - 4 carbs per serving.
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1 package pork tenderloins (approx 2 lbs.) cut into 1/2" thick 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
Using a meat mallet or rolling pin, flatten pork rounds slightly to scant 1/2" thickness.
Sprinkle w/salt & 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 3-5 minutes. Mix in capers and mustard. Return pork to sauce. Simmer to heat through.
Makes 4 servings - 4 carbs per serving.