Thu 25 Nov 2010
Pork tenderloin always makes a tasty weeknight meal, and this recipe from the December 1997 issue of Bon Appetit makes it a quick one as well. The pork tenderloin is sliced and then pounded into thin medallions.
The medallions cook very quickly in the pan; make sure your pan is hot and don’t overcrowd it. Otherwise, the medallions will steam instead of browning.
Once the pork is cooked, remove it to a plate. Then use the delicious fond on the bottom of the pan to make a quick mustard caper-sauce. Return the pork to the sauce to heat through and you have supper on the table in about 15 minutes.
To avoid additives and preservatives in this recipe, use butter that does not contain colour, all-natural chicken stock and capers and mustard that are additive-free.
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
Using meat mallet or rolling pin, flatten pork rounds slightly to scant 1/2-inch thickness. This is easier to do if you cover the pork with plastic wrap first. Sprinkle the pork with salt and pepper.
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. 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, about 3 minutes. Mix in capers and mustard. Return pork to sauce. Simmer mixture until pork is heated through, about 1 minutes. Season to taste with salt and pepper and serve.
From the December 1997 issue of Bon Appetit