Recipe: Pork Medallions Dijon

porkMakes 4 servings.


  • 1 package pork tenderloins (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


  1. Using a meat mallet or rolling pin, flatten pork rounds slightly to scant 1/2″ thickness.
  2. Sprinkle w/salt & pepper.
  3. Sauté in butter or olive oil until brown and cooked through, about 2 minutes per side.
  4. Transfer pork to a plate.
  5. Add shallots to skillet and stir 1 minute.
  6. Add chicken broth and cream.
  7. Boil until sauce is thick enough to coat a spoon, stirring up browned bits, about 3−5 minutes.
  8. Mix in capers and mustard. Return pork to sauce. Simmer to heat through.

Nutritional Information: 4 carbs per serving