- 2 lbs pork tenderloin, cut crosswise into 1/2-inch-thick rounds
- 4 tablespoons butter
- 1 cup shallot, sliced
- 4 cups chicken broth
- 1/2 cup heavy whipping cream
- 1/3 cup drained capers
- 1/4 cup coarse-grained dijon mustard
- 3 heaping tablespoons flour
Directions:
- Using mallet or rolling pin, flatten pork rounds slightly to an even 1/2-inch thickness (if the cuts aren't an even 1/2 inch). Sprinkle with salt and pepper.
- Melt butter in heavy, large skillet over medium-high heat. Add pork to skillet and saute until brown and cooked through, about 2 minutes per side. Transfer pork to plate.
- Add shallots to skillet and stir 1 minute. Add flour and stir until flour absorbs fat in the pan. Add chicken broth and cream. Boil until sauce is thick enough to coat a spoon, stirring up browned bits, 3-5 minutes. Mix in capers and mustard. Return pork to sauce. Simmer mixture until pork is heated through, about 1 minute. Season to taste with salt and pepper. Serve.
