This sounds like something I would love. My Costco just started selling shallots in 5 pound sacks, and now I'm putting them in everything! I'm putting this recipe on my "must cook" bookmarks list. Unfortunately, it's getting to be very long list.

Do you think this would work equally well with pork chops, rather than tenderloin?

This looks great! My boyfriend had "created" something much like this a few weeks ago but the sauce ended up being very greasy; I think it was because he used butter in his recipe. The use of whipping cream sounds absolutly wonderful! I think I'll have to make this one tonight!

Wow that looks and sounds fabulous! I will definately try it, and soon. Thanks for the recipe.

Great recipie. As far as Amity's question goes: I would pound the chops at the very least, and brine them if you have time. You should compensate for fast dry cooking to avoid them being to tough. Additionally, try cooking them initially to 'medium rare' and finishing them in the sauce to reheat to 'medium' temp.

Thanks again Elise,

Regards,
Cliff

I bet this would work wonderfully with a beef tendereloin as well, cooked exactly as you outlined in your recipe for the pork tenderloin.
It sounds absolutely delicious. I'll try them both and let you know how the beef turned out.
I also buy all of my meat and poultry at Costco. It is absolutely restaurant quality!!!!

I'm a sucker for capers and polenta, so this recipe worked great for me. It really is easy. It was also very easy to adjust the quantity, which I did because I like to have leftovers. (I used a 2 lb tenderloin.)To me, this was even better the next night.

A tip on the polenta recipe> I didn't use the sour cream. However, I used half water and half chicken broth to cook the polenta. That worked out great and gave it a lot of flavor.

My husband loved this meal...but I couldn't get the sauce to thicken, no matter what I did. It was delicious anyway! My husband is eating low-carb, and so I served this over steamed, mashed cauliflower, which he normally doesn't care for. The sauce made the cauliflower delicious, and he asked me to add this to our list of "regulars"!

This was delicious. Very quick and easy. The taste is wonderful. I will be making this dish on a regular basis!

I am new to this site, so this advice is probably too late to help Carolie, who had difficulty getting the sauce to thicken. I notice the recipe suggests adding the chicken broth and cream simultaneously - I think it works better if you add the chicken broth first and reduce it to about one cup, then add the heavy cream and reduce to the desired thickness.
It is a little quicker and concentrates the flavors of the food and chicken broth.