Pork Medallions with Mustard-Caper Sauce
Mostly meat
Amount to eat (1 serving)
Time to prepare: 5 mins to prep
Time to cook: 15 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0.1g
Sucrose: 0g
Glucose: 0.1g
Fructose: 0g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g

Fats

Saturated: 13.5g
Monounsaturated:8.1g
Polyunsaturated: 2.2g
Trans: 0.5g

Fatty Acids

Total Omega 3: 0.1g
Total Omega 6: 1.4g
ALA: 0.1g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 2.3g 10%
Net Carbs: 8
Sodium: 1864.5mg 78%
Potassium: 1108.4
Cholesterol: 203.1

Nutritional Values (g)


Calories: 487 Fat: 27g
Protein: 51g Carbs: 10g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Salt (Table)
1 dash / 0.40 grams
Butter (Salted)
2 tbsp / 28.4 grams
Dijon mustard (Grey poupon)
2 tbsp / 30 grams
Capers (Canned)
3 tbsp, drained / 27 grams
Heavy whipping cream (Fluid)
1/4 cup, whipped / 30 grams
Chicken broth (Soup, canned, ready-to-serve)
2 cup / 480 grams
Pork tenderloin (Fresh, loin, separable lean and fat, raw)
1 lb / 453 grams
Pepper (Spices, black)
1 dash / 0.10 grams
Shallots (Raw)
8 tbsp chopped / 80 grams

Instructions

Step 1
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.
Step 2
Melt butter in heavy large skillet over medium-high heat. Add the tenderloin medallions to the pan and saut 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.
Step 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.
Step 4
Season to taste with salt and pepper, as needed and then serve immediately.