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Simmered Pork with Mustard-Caper Sauce
Pork can be an easy and elegant weeknight supper. Don't forget the red wine!
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pork tenderloin, cut into 1/2 inch rounds
extra virgin olive oil
, to taste
fresh ground black pepper
, to taste
cup thinly sliced
low sodium chicken broth
dry white wine
Flatten pork rounds using meat mallet, then season with garlic powder and black pepper.
Heat oil over medium high heat.
Add pork to pan and saute until browned, and almost cooked through (a couple of minutes per side).
Remove pork to holding plate.
Add shallots to skillet, and saute for 1 minute.
Add chicken broth and wine: boil until sauce has reduced and is thick enough to coat the spoon (about 10 minutes).
Mix in capers and mustard.
Return pork to pan.
Simmer until pork is heated through again.
This goes very well with small new potatoes and a lovely, fresh Caesar salad.
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