Prep 30 mins
Cook 15 mins
I got this recipe out of my My Great Recipes card file. This is deeeeelicious! Its not super easy to make but well worth the effort. My whole family loves it. :)
- 1 1⁄4 lbs pork tenderloin
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1 tablespoon dijon-style mustard
- 1 tablespoon butter or 1 tablespoon margarine
- 1⁄2 teaspoon dried tarragon leaves
- 1⁄3 cup canned beef broth, undiluted
- 1⁄2 cup whipping cream
- salt and pepper
- Cut whole pork tenderloin into 1 inch slices, trimming off excess fat, and dividing the entire amount into 8 equal pieces.
- Place meat on sheet of waxed paper. Sprinkle with salt and pepper; put another sheet on top of meat. With side of fist, pound to flatten slightly. Brush with mustard.
- Heat butter in heavy skillet or frying pan. Slowly brown meat on both sides over medium heat, cooking 5 minute on each side until pinkness disappears entirely.
- Remove meat onto heated platter. Keep warm.
- Sprinkle tarragon over bottom of pan; add beef broth and heat to boiling, whisking to scrape up brownings from bottom of pan. Boil 2 minute.
- Add cream. Boil, whisking, until reduced and thickened.
- Taste and add more salt and pepper, if desired.
- Pour sauce over cooked meat on platter. Serve immediately.