 |
|
|
|
[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Pork Medallions Dijon
|
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
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.
Makes 4 servings - 4 net grams of carbohydrate per serving.
|
|
|
|
|
