Pork Medallions with Mustard-Caper Sauce

• 1 8- to 10-ounce pork tenderloin, cut crosswise into 1/2-inch-thick rounds
• 1 tablespoon butter
• 1/4 cup sliced shallots
• 1 cup canned low-salt chicken broth
• 2 tablespoons whipping cream
• 1 1/2 tablespoons drained capers
• 1 tablespoon coarse-grained Dijon mustard

1. Using meat mallet or rolling pin, flatten pork rounds slightly to scant 1/2-inch thickness.
2. Sprinkle with salt and pepper.
3. Melt butter in heavy large skillet over medium-high heat.
4. Add pork to skillet and saute until brown and cooked through, about 2 minutes per side.
5. Transfer pork to plate.
6. Add shallots to skillet and stir 1 minute.
7. Add chicken broth and cream.
8. Boil until sauce is thick enough to coat spoon, stirring up browned bits, about 3 minutes.
9. Mix in capers and mustard.
10. Return pork to sauce.
11. Simmer mixture until pork is heated through, about 1 minutes.
12. Season to taste with salt and pepper and serve.

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

Taken from www.epicurious.com/recipes/food/views/pork-medallions-with-mustard-caper-sauce-4558 (may not work)