OmniMediaGroup: format & tag

2007-02-05T19:53:42Z

format & tag

OmniMediaGroup at 15:36, 4 February 2007

2007-02-04T15:36:41Z

New page

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.

@@ Line 1: / Line 1: @@
-Pork Medallions Dijon
+== Pork Medallions Dijon ==
+<!--Short Adsense-->
+{| align=right
-* 1 package pork tenderloins (approx 2 lbs.) cut into 1/2" thick rounds
+|-
 * 2 tablespoons butter or olive oil
-* 1/4 cup sliced shallots
+<adsense>
-* 4 tablespoons heavy cream
+google_ad_client = "pub-5512298628457000";
-* 1/3 cup chicken broth
+google_ad_width = 120;
-* 3 tablespoons capers, drained
+google_ad_height = 240;
-* 2 tablespoons coarse grained dijon mustard
+google_ad_format = "120x240_as";
+google_ad_type = "text_image";
 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
@@ Line 22: / Line 39: @@
 '''Carb Count'''
 :* 4 carbs per serving.

Directory:KJ Kitchens/Pork Medallions Dijon - Revision history

OmniMediaGroup: format & tag

OmniMediaGroup at 15:36, 4 February 2007