Prep 10 mins
Cook 35 mins
Pork can be an easy and elegant weeknight supper. Don't forget the red wine!
- 1 pork tenderloin, cut into 1/2 inch rounds
- 1 tablespoon extra virgin olive oil
- garlic powder, to taste
- fresh ground black pepper, to taste
- 1⁄4 cup thinly sliced shallot
- 1 cup low sodium chicken broth
- 3 tablespoons dry white wine
- 1 1⁄2 tablespoons capers, drained
- 1 tablespoon Dijon mustard
- Flatten pork rounds using meat mallet, then season with garlic powder and black pepper.
- Heat oil over medium high heat.
- Add pork to pan and saute until browned, and almost cooked through (a couple of minutes per side).
- Remove pork to holding plate.
- Add shallots to skillet, and saute for 1 minute.
- Add chicken broth and wine: boil until sauce has reduced and is thick enough to coat the spoon (about 10 minutes).
- Mix in capers and mustard.
- Return pork to pan.
- Simmer until pork is heated through again.
- This goes very well with small new potatoes and a lovely, fresh Caesar salad.
Wonderful, S'kat! I didn't change anything, but I did use salt-cured capers, which I soaked then drained. The other addition I made (just a personal preference) was 2 tbl. heavy cream at the end to the sauce. Otherwise all the same. Very simple and quick to prepare, and very tasty! No leftovers at all. I served it with rice pilaf and some glazed carrots. Thanks for the quick recipe!
Really delicious! I followed the recipe exactly and was rewarded with a great dinner enjoyed by the family and a guest. This went well with crispy roasted potatoes and broccoli. I wouldn't change anything about this and will remember it next time I don't want to cook pork tenderloin in the oven. Thanks for posting it!