Pork Medallions Dijon Recipe

Ingredients:

1 pack of pork tenderloin (about 2 lbs) ; slice into 1/2-inch thick slices
2 Tbsps of olive oil or butter
1/4 c of shallots; sliced
4 Tbsps of cream (heavy)
3 Tbsps of capers; thoroughly drained
1/3 c of broth (chicken)
2 Tbsps of grained mustard (Dijon)

Instructions:

With a rolling-pin or mallet, flatten the pork slices slightly into scant 1/2-inch thickness. Then, sprinkle w/ pepper and salt. Saute into olive oil or butter ’til thoroughly cooked and brown, approximately 2 mins each side.

Then, transfer the pork into the plate. Put in the shallots into a skillet then stir for a minute. Next, add the broth then the cream and boil ’til sauce thickens enough for spoon to be coated. Stir up bits that have browned for about 3 to 5 mins.

Mix the mustard and capers in. Place back the pork into sauce and simmer it to thoroughly heat. Servings: 4; Carbs: 4 per 1 serving.

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