• 1 2 lb. pkg. pork tenderloins, cut into 1/2" thick rounds
• 2 Tbs. butter or olive oil
• 1/4 C. sliced shallots
• 4 Tbs. heavy cream
• 1/3 C. chicken broth
• 3 Tbs. capers, drained
• 2 Tbs. coarse grained Dijon mustard

Using a meat mallet or rolling pin, flatten pork rounds slightly to scant 1/2" thickness. Sprinkle with salt and pepper. Sauté in butter or olive oil until brown and cooked through, about 2 minutes per side. Transfer pork to a 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 capers and mustard. Return pork to sauce. Simmer to heat through.

Yield: 4 servings