Pork tenderloin medallions, sauteed in butter and served with a caper mustard cream sauce.
It was excellent, and very easy to prepare.
The mustard,capers, shallots, broth, and cream make a wonderful sauce for the pork medallions.
Elise Bauer
We recommend serving it with acreamy polenta.
Sprinkle with salt and pepper.
Melt butter in heavy large skillet over medium-high heat.
Remove the medallions from the pan to a plate while you make the sauce.
Add the shallots to the pan and cook for a minute, stirring.
Add the cream and chicken broth.
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.
Season to taste with salt and pepper.
