Pork Loin with Capers

Name: Pork Loin with Capers
Yield: 4
Ingredients: 1.75 pounds pork loin; 3 tablespoons all-purpose flour; 2 tablespoons butter; salt and pepper to taste; 1/2 cup beef broth; 1 tablespoon mustard; 3 tablespoons capers; 1/4 cup water; 1 cup heavy cream or half-and-half; 1 tablespoon freshly squeezed lemon juice

1
1.75 pounds pork loin
2
3 tablespoons all-purpose flour
3
2 tablespoons butter
4
salt and pepper to taste
5
1/2 cup beef broth
6
1 tablespoon mustard
7
3 tablespoons capers
8
1/4 cup water
9
1 cup heavy cream or half-and-half
10
1 tablespoon freshly squeezed lemon juice

Ingredients

1
1.75 pounds pork loin
2
3 tablespoons all-purpose flour
3
2 tablespoons butter
4
salt and pepper to taste
5
1/2 cup beef broth
6
1 tablespoon mustard
7
3 tablespoons capers
8
1/4 cup water
9
1 cup heavy cream or half-and-half
10
1 tablespoon freshly squeezed lemon juice

Directions

1
Cut the pork loin into medallions about 2 cm thick
2
Dust with 2 tablespoons of all-purpose flour
3
Coat the pork medallions in butter, then season with salt and pepper
4
Combine the beef broth, capers, and mustard in a pan
5
Simmer the mixture for 45 minutes or until the pork is tender
6
Remove the pork medallions from the pan and place them on a serving plate
7
Add the remaining tablespoon of flour to the pan and whisk well, scraping the bottom
8
Transfer the mixture to a small saucepan
9
Add water and bring to a simmer, whisking constantly until thickened
10
Serve the sauce over the pork loin
11
Portion into 4 servings.