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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Back when I was a girl, I couldn't wait until I was grown up and could start cooking for my own family! Now that I am, I really enjoy using pork. The tender meat and the rich mustard sauce in this recipe are delectable together. -Irma Pomeroy, Enfield, Connecticut Ingredients:
1 pound pork tenderloin |
2 tablespoons butter |
1/2 cup beef broth |
3/4 teaspoon dried tarragon |
1/2 cup heavy whipping cream |
1 tablespoon dijon mustard |
salt and pepper to taste |
hot cooked noodles, optional |
Directions:
1. Cut tenderloin into eight pieces. Slice each piece again, but do not cut all of the way through; open and flatten each piece, pounding slightly with meat mallet.
2. In a large skillet over medium-high heat, cook the pork in butter until no longer pink, 5-6 minutes on each side. Remove to a serving dish and keep warm; discard drippings.
3. In the same skillet, cook broth and tarragon over high heat until reduced by half. Reduce heat; stir in cream and mustard. Season with salt and pepper. Spoon over pork. Serve with noodles if desired. Yield: 4 servings.
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