1 package pork tenderloins (approx 2 lbs) cut into 1/2 inch thick rounds
2 tablespoons butter or olive oil
1/4 cup sliced shallots
4 tablespoons heavy cream
1/3 cup chicken broth
3 tablespoons capers, drained
2 tablespoons coarse grained Dijon mustard
Using a meat mallet or rolling pin, flatten pork rounds slightly to scant 1/2" thickness. Sprinkle with salt and peper.
Saute in butter or olive oil 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 a spoon, stirring up browned bits, about 3-5 minutes. Mix in cappers and mustard.
Return pork to sauce. Simmer to heat through.
Serves 4
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