Pork Tenderloin with Mustard Caper Cream Sauce
By: Kristine Ganes
Published: Saturday, August 6, 2011 - 10:56pm

Ingredients




1 lb pork tenderloin with silver membrane removed
2 Tbsp butter
1 Tbsp olive oil
1/2 cup sliced shallots
1 cup white wine
1 cup chicken broth
1/4 cup whipping cream
3 Tbsp  capers
2 Tbps Dijon mustard

Preparation

1 Pre-heat oven to 425. 2 In a heavy skillet melt butter and olive oil. 3 Quickly sear  and brown the whole pork tenderloin. If needed to fit , cut the tenderloin in half 4 Place the pork tenderloin in an oven-ready dish 5 Roast for 20-25 minutes or until internal temperature  registers 145-150 degrees 6 Rest for 5-10 minutes. 7 Add  remaining 1 Tbsp of butter to skillet and saute the shallots 8 Add wine ,bring to a boil scrapping up the bottom of the skillet. 9 Add cream and chicken broth 10 Bring to a boil and reduce sauce by half. 11 Add mustard and capers. 12 Pour over sliced Pork Tenderloin Roast  or serve on the side.

About

This easy  entrée takes only 5 minutes to assemble and cooks in under 30   minutes