Pork Tenderloin With Mustard Caper Cream Sauce

• 1 pound pork tenderloin with silver membrane removed
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/2 cup sliced shallots
• 1 cup white wine
• 1 cup chicken broth
• 1/4 cup whipping cream
• 3 tablespoons capers
• 2 dijon mustard Tbps

1. Pre-heat oven to 425.
2. In a heavy skillet melt butter and olive oil.
3. Quickly sear and brown the whole pork tenderloin. If needed to fit , cut the tenderloin in half
4. Place the pork tenderloin in an oven-ready dish
5. Roast for 20-25 minutes or until internal temperature registers 145-150 degrees
6. Rest for 5-10 minutes.
7. Add remaining 1 Tbsp of butter to skillet and saute the shallots
8. Add wine ,bring to a boil scrapping up the bottom of the skillet.
9. Add cream and chicken broth
10. Bring to a boil and reduce sauce by half.
11. Add mustard and capers.
12. Pour over sliced Pork Tenderloin Roast or serve on the side.

tenderloin, butter, olive oil, shallots, white wine, chicken broth, whipping cream, capers, tbps

Taken from www.yummly.com/recipe/Pork-Tenderloin-with-Mustard-Caper-Cream-Sauce-1670671 (may not work)