Fridays are wonderful! We’d like to plan a special dinner that opens the door to the weekend, but, let’s face it, Friday is still a work day. So, coming up with a special meal is challenging. If you suffer from this “Friday Night Dilemma”, let me rescue you with a simple dish that delivers great flavor, elegance and a wonderful ending to your week.
PORK MEDALLIONS WITH MUSTARD-CAPER SAUCE
(adapted from Simple Recipes, recipe originally published in Bon Appetit)
1 lb pork tenderloin, cut crosswise into 1/2-inch-thick rounds
2 Tbsp butter
1/2 white onion, finely diced
1 cup chicken broth (homemade if possible!)
4 Tbsp whipping cream
3 Tbsp drained capers
2 Tbps good quality mustard
If your pork slices are not even, use a mallet to gently pound them into 1/2 inch thickness. Season with salt and black pepper. Melt the butter in a heavy large skillet over medium-high heat. Add the pork to the skillet and sauteé until it’s brown and cooked through, about 2 minutes per side. Remove pork slices to another plate as you proceed to make the sauce.
Add the diced onions to the skillet and stir for about 1 minute. Add chicken broth and cream. Boil until the sauce is thick enough to coat a spoon, stirring up the browned bits. It should take a little over 5 minutes. Mix in the capers and mustard; return the pork to the sauce. Simmer the mixture until the pork is heated through, about 2 minutes. Season to taste with salt and pepper and serve.
Serves 3. (original recipe says it serves 4, but we respectfully disagree…)
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