Pork Medallions Dijon
Source of Recipe
Low Carb Recipe Box
Recipe Introduction
Level 1 ~ Pro/Fat // My husband loved this recipe. Now, we like a LOT of sauce, so my notes are at the end if you want more sauce. It's nice to have the extra sauce to spoon over mashed cauliflower.
List of Ingredients
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
Recipe
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.
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Deb's notes: I used one pork tenderloin (from Costco, their tenderloins are great!). I tripled the sauce, but only doubled the amount of mustard (tripling the amount of mustard would have been too much).
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