Sauteed Pork Tenderloin with Shallot-Tarragon Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
|
If you prefer, substitute an equal amount of fresh thyme for the tarragon. Ingredients:
1 1/4 pounds pork tenderloin, trimmed |
2 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
1 tablespoon vegetable oil |
1/2 cup sliced shallots |
1/2 cup dry white wine |
1/2 cup apple juice |
1 tablespoon dijon mustard |
1 teaspoon chopped fresh tarragon |
Directions:
1. Cut the pork crosswise into 1-inch pieces; flatten each piece to 1/2-inch thickness using fingertips. Combine flour, salt, and pepper in a large zip-top plastic bag; add pork to bag. Seal and shake to coat.
2. Heat oil in a large nonstick skillet over medium-high heat. Add pork; cook 4 minutes on each side or until browned. Remove pork from pan; keep warm.
3. Add shallots to pan; cook 2 minutes or until lightly browned. Stir in wine, juice, mustard, and tarragon, scraping pan to loosen browned bits. Bring to a boil; reduce heat, and simmer 2 minutes. Serve with pork.
|
|