Hello Healthy Meal Preppers!

Savor the exquisite blend of flavors in these Pork Medallions with Mustard-Caper Sauce. With just 5 minutes to prep and 15 minutes to cook, this dish delivers gourmet taste without the hassle. Picture tender pork tenderloin, expertly seasoned and seared to perfection, adorned with a luxurious mustard-caper sauce that's both savory and tangy.

Start by ensuring your tenderloin cuts are evenly thick and seasoning them with salt and pepper. In a hot skillet, melt butter and sear the medallions until gorgeously browned on both sides. Set them aside while you prepare the star of the dish: the sauce.

In the same skillet, sauté shallots until fragrant, then add cream, chicken broth, Dijon mustard, and capers. Let the sauce simmer until it thickens, absorbing all the rich flavors. Return the pork to the pan to coat it in the luscious sauce and simmer until reheated. Season to taste, then plate up this culinary delight. These Pork Medallions with Mustard-Caper Sauce are a symphony of flavors that's sure to elevate any mealtime experience.

Pork Medallions with Mustard-Caper Sauce Recipe:

Per serving: 487 Calories • 10.0g Carbs (2.3g Fiber) • 26.6g Fat • 50.7g Protein

5 minutes to prep, 15 minutes to cook

Ingredients

Scaled to 2 serving

• 1 dash Salt (0.4 g)

• 2 tbsp Butter (28 g)

• 2 tbsp Dijon mustard (30 g)

• 3 tbsp, drained Capers (27 g)

• 1/4 cup, whipped Heavy whipping cream (30 g)

• 2 cup Chicken broth (480 g)

• 1 lb Pork tenderloin (453 g)

• 1 dash Pepper (0.1 g)

• 8 tbsp chopped Shallots (80 g)

Directions

Directions are based on the original recipe of 2 servings

1. If the tenderloin cuts are not an even thickness, use a rolling pin or mallet to flatten them to an even 1/2-inch thickness. Sprinkle with salt and pepper.

2. Melt butter in heavy large skillet over medium-high heat. Add the tenderloin medallions to the pan and saut them until browned and just cooked through, about 2 minutes per side. Remove the medallions from the pan to a plate while you make the sauce.

3. Add the shallots to the pan and cook for a minute, stirring. Add the cream and chicken broth. Increase heat to a boil and boil until the sauce has thickened a bit, about 3 to 5 minutes. Scrape up any browned bits from the bottom of the pan. Stir in the mustard and capers. Return the pork to the pan and simmer until the pork has reheated.

4. Season to taste with salt and pepper, as needed and then serve immediately.