4 Servings

Ingredients:
2 lbs. pork tenderloins, cut into 1/2" thick rounds
2 tbsp. olive oil
1/4 cup sliced shallots
4 tbsp. heavy cream
1/3 cup chicken broth
3 tbsp. capers, drained
2 tbsp. coarse grained Dijon mustard

Directions:
Using a meat mallet or rolling pin, flatten pork rounds slightly to 1/2" thickness. Sprinkle with salt and pepper.
Saut� in olive oil until brown and cooked through, about 2 minutes per side. Transfer pork to plate.
Add shallots to skillet and stir one 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.

Counts per entire recipe:
13.22/ 1602/ 80.56/ 28.31

Carbs/ Calories/ Fat/ Saturated Fat

Counts per serving:
3.31/ 400.5/ 20.14/ 7.1