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Revision as of 15:36, 4 February 2007
, 15:36, 4 February 2007no edit summary
Pork Medallions Dijon
* 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
'''Carb Count'''
:* 4 carbs per serving.
* 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
'''Carb Count'''
:* 4 carbs per serving.
