Directory:KJ Kitchens/Pork Medallions Dijon

Pork Medallions Dijon

• 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

Carb Count

• 4 carbs per serving.