With the pork, serve sautéed spinach and some steamed baby red-skinned potatoes with butter and chopped fresh dill. Warm apple tartlets from your favorite bakery complete this elegant meal.

　　

Ingredients

Serves 2, can be doubled

　　1 8- to 10-ounce pork tenderloin, cut crosswise into 1/2-inch-thick rounds

　　1 tablespoon butter

　　1/4 cup sliced shallots

　　1 cup canned low-salt chicken broth

　　2 tablespoons whipping cream

　　1 1/2 tablespoons drained capers

　　1 tablespoon coarse-grained Dijon mustard

　　

Step 1

Using meat mallet or rolling pin, flatten pork rounds slightly to scant 1/2-inch thickness. Sprinkle with salt and pepper.

　　

Step 2

Melt butter in heavy large skillet over medium-high heat. Add pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer pork to plate. Add shallots to skillet and stir 1 minute. Add chicken broth and cream. Boil until sauce is thick enough to coat spoon, stirring up browned bits, about 3 minutes. Mix in capers and mustard. Return pork to sauce. Simmer mixture until pork is heated through, about 1 minutes. Season to taste with salt and pepper and serve.