• 2 lbs pork tenderloins cut into ½ inch thick rounds
• 2 Tablespoons butter or olive oil
• ¼ cup sliced shallots
• 4 Tablespoons heavy cream
• ⅓ cup chicken broth
• 3 Tablespoons capers, drained
• 2 Tablespoons coarse Dijon mustard

Flatten pork rounds to ½ inch thickness and season with salt and pepper to taste. Heat butter or olive oil in skillet and sauté tenderloin rounds approximately 2 minutes per side or until browned. Transfer to plate. Add in shallots and sauté for 1 minute. Add sauce and heavy cream and proceed to boil until sauce thickens enough to coat a spoon. Mix in capers and mustard, and return tenderloins to sauce in skillet to heat through.

Yields 4 servings
Total Net carbs: 4 grams per serving