Pork Medallions With Mustard-Caper Sauce

• 1 lb pork tenderloin, cut crosswise into 1/2-inch-thick rounds
• 2 tablespoons butter
• 1/2 cup shallot, sliced
• 2 cups low sodium chicken broth
• 4 tablespoons whipping cream
• 3 tablespoons drained capers
• 2 tablespoons coarse-grained Dijon mustard

1. Using meat 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.
2. 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.
3. Add shallots to skillet and stir 1 minute. Add chicken broth and cream. Boil until sauce is thick enough to coat 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 and serve.

pork tenderloin, butter, shallot, chicken broth, whipping cream, capers, coarsegrained dijon

Taken from www.food.com/recipe/pork-medallions-with-mustard-caper-sauce-326401 (may not work)