Pork Medallions with Mustard-Caper Sauce

Flatten tenderloin rounds to an even thickness: If the tenderloin rounds are not an even thickness, use a rolling pin or mallet to flatten them to an even 1/2-inch thickness. Sprinkle with salt and pepper. Featured Video Brown tenderloin medallions: Melt butter in heavy large skillet over medium-high heat. Add the tenderloin medallions to the pan and sauté them until browned and just cooked through, about 2 minutes per side. Remove the medallions from the pan to a plate while you make the sauce. Make sauce: Add the shallots to the pan and cook for a minute, stirring. Add the cream and chicken broth. Increase heat to a boil and boil until the sauce has thickened a bit, about 3 to 5 minutes. Scrape up any browned bits from the bottom of the pan. Stir in the mustard and capers. Return pork to pan: Return the pork to the pan and simmer until the pork has reheated. Season to taste with salt and pepper. Serve immediately.