Pork Medallions Dijon
4 Servings
INGREDIENTS:
24 Ounces Pork Tenderloin
1 Tablespoon Butter
1 Tablespoon Olive Oil
1/4 Cup Shallots, Sliced
4 Tablespoons Heavy Cream
1/3 Cup Chicken Broth
3 Tablespoons Capers
2 Tablespoons Dijon Mustard
DIRECTIONS:
"Slice pork tenderloin into 1/2""-thick medallions. Saute in butter and olive oil until browned, about 2 minutes on each side. Transfer pork to a warming plate.
Add shallots to skillet and stir 1 minute. Add chicken broth and cream. Boil until sauce is thick enough to coat a spoon, about 3 minutes. Mix in capers and mustard. Return pork medallions to sauce, and simmer to heat through.
Per Serving: 3 g Carb; 0 g Fiber"