Pork Medallions with Mustard Caper Sauce
Elevate your dinner table with this elegant recipe for Pork Medallions with Mustard Caper Sauce, a savory dish that's both comforting and sophisticated. Tender pork medallions are seared to golden perfection and paired with a rich, velvety sauce crafted from Dijon mustard, briny capers, and a touch of heavy cream. Infused with the aromatic depth of sautéed shallots and the subtle umami of chicken broth, the sauce flawlessly complements the juicy pork. Ready in just 35 minutes, this recipe is perfect for busy weeknights yet impressive enough for entertaining guests. Serve these succulent medallions alongside roasted vegetables or creamy mashed potatoes for a restaurant-quality meal at home. Keywords: pork medallions, mustard caper sauce, easy dinner recipe, quick pork recipe, creamy Dijon sauce.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup All-purpose flour
- 2 tbsp Olive oil
- 1 tbsp Unsalted butter
- 2 Shallots, finely minced
- 1 cup Chicken broth
- 2 tbsp Dijon mustard
- 2 tbsp Capers, drained
- 0.25 cup Heavy cream
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
Instructions
Trim the pork tenderloin of any excess fat and silver skin. Slice it into 1-inch thick medallions and gently flatten each piece with the palm of your hand.
Season the pork medallions with salt and black pepper on both sides.
Dredge each piece lightly in flour, shaking off the excess.
Heat a large skillet over medium-high heat and add the olive oil.
Once the oil is shimmering, add the pork medallions in a single layer, working in batches if needed to avoid overcrowding. Sear for about 3-4 minutes per side until golden brown and just cooked through. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium and melt the butter.
Add the minced shallots and sauté for 2-3 minutes until softened and fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Simmer for 3-4 minutes to reduce slightly.
Stir in the Dijon mustard and capers, mixing well to combine.
Reduce the heat to low and stir in the heavy cream. Allow the sauce to simmer gently for 2-3 minutes until thickened and silky.
Return the pork medallions to the skillet, spooning the sauce over them to coat. Heat through for 1-2 minutes.
Transfer the pork medallions to serving plates and garnish with freshly chopped parsley, if desired. Serve immediately.
Nutrition Facts
Calories |
1120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 5591 mg | 243% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 1.4 g | ||
| Protein | 119.2 g | 238% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 87 mg | 7% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2451 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
