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Pork Medallions with Mustard-Caper Sauce Recipe

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This recipe for Pork Medallions with Mustard-Caper Sauce, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Wednesday, June 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 8 to 10 ounce pork tenderloin, cut crosswise into 1/2 inch thick rounds
1 tablespoon butter
1/4 cup sliced shallots
1 cup canned low-salt chicken broth
2 tablespoons whipping cream
1-1/2 tablespoons drained capers
1 tablespoon coarse-grained Dijon mustard

Directions:
Directions:
Using meat mallet or rolling pin, flatten pork rounds slightly to scant 1/2-inch thickness. Sprinkle with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer pork to plate. Add shallots to skillet and stir 1 minute. Add chicken broth and cream. Boil until sauce is thick enough to coat spoon, stirring up browned bits, about 3 minutes. Mix in capers and mustard. Return pork to sauce. Simmer mixture until pork is heated through, about 1 minute. Season to taste with salt and pepper and serve.

Number Of Servings:
Number Of Servings:
2 to 3

 

 

 

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