Pork Medallions with Mustard-Caper Sauce
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 260.0
- Total Fat: 14.9 g
- Cholesterol: 84.9 mg
- Sodium: 778.8 mg
- Total Carbs: 3.3 g
- Dietary Fiber: 0.2 g
- Protein: 26.6 g
View full nutritional breakdown of Pork Medallions with Mustard-Caper Sauce calories by ingredient
Introduction
I had a pork dish at a Bavarian restaurant that was excellent and I wanted to try to recreate it at home. I found this recipe on simplyrecipes.com and it was very close to what I had at the restaurant. I use light butter and 99% fat free chicken broth to try to lower the calories somewhat and it still tastes really good. I had a pork dish at a Bavarian restaurant that was excellent and I wanted to try to recreate it at home. I found this recipe on simplyrecipes.com and it was very close to what I had at the restaurant. I use light butter and 99% fat free chicken broth to try to lower the calories somewhat and it still tastes really good.Number of Servings: 5
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
1/4 cup whipping cream
3 Tbsp rinsed and drained capers
2 Tbps Dijon mustard
Directions
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 sauté 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.
Season to taste with salt and pepper. Serve immediately.
Serving Size: makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user RAVGIRL07.
2 Melt butter in heavy large skillet over medium-high heat. Add the tenderloin medallions to the pan and sauté 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.
Season to taste with salt and pepper. Serve immediately.
Serving Size: makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user RAVGIRL07.