Ingredients:
1 pork tenderloins, 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 shallots
1 cup low sodium chicken broth
3 tablespoons dry white wine
1 1/2 tablespoons capers, drained
1 tablespoon Dijon mustard
Directions:
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.
Servings: 6-8
Time preparation: 10 min.
Time total: 45 min.