Pork Tenderloin Medallions with Dijon Cream Sauce and Capers
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 4
Ingredients
  • 1 pork tenderloin (about 1.25 – 1.5 lbs)
  • ¼ cup sweet rice flour (available at Asian markets - also called glutinous rice flour although it contains no gluten)
  • 2 tsp granulated sugar
  • 2 tsp smoked paprika
  • 2 ½ Tbsp extra virgin olive oil
  • ⅓ cup white wine
  • ½ cup almond milk (or rice milk, soy milk, or coconut milk(in the carton, not the can))
  • 2 Tbsp Dijon mustard
  • 2 T capers, drained
Instructions
  1. Preheat oven to 200 degrees F (just for warming).
  2. Slice the pork tenderloin into ½ inch thick medallions.
  3. Mix the sweet rice flour, sugar and paprika in a shallow bowl.
  4. Heat oil over medium high heat in a large skillet.
  5. Coat both sides of pork slices in the flour mixture, shaking off the excess.
  6. Place in the hot oil.
  7. Cover the pan and cook 5-8 minutes until bottom sides are browned.
  8. Flip slices, recover pan and cook another 5-8 minutes until other sides are browned and pork is cooked through.
  9. Transfer pork to a dish and place in 200 degree F oven to keep warm. (Alternatively you could transfer the pork to a warmed plate and cover with foil to keep warm.)
  10. Add wine to pan and cook scraping up the browned bits from the bottom of the pan with a wooden spatula.
  11. Turn heat down to medium.
  12. Add almond milk, mustard and capers to pan and use a whisk to mix sauce. The sauce may “break” at this point and not look pretty, but continue whisking briskly and simmering about 2 minutes until the sauce is smooth and slightly thickened.
  13. Serve pork medallions with sauce.
Notes
If you prefer to use dairy cream, reduce the wine by half before adding it.
Add capers and simmer sauce until thickened.
Remove from heat and whisk in 1 Tbsp or less Dijon mustard to taste.
Recipe by Savory Nature at http://savorynature.com/2013/11/04/pork-tenderloin-medallions-dijon-cream-sauce/