Pork Tenderloin with Shallot Tarragon Sauce

1 to 1 1/4 pound pork tenderloin, cut crosswise into 1-inch pieces
2 Tablespoons flour
Sea salt and freshly ground black pepper
1 tablespoon vegetable oil
1/2 cup finely sliced shallots
1/2 cup dry white wine
1/2 cup apple juice
1 tablespoon Dijon mustard
1 teaspoon fresh chopped tarragon

Flatten the pork slices to about 1/2-inch thick.

Combine the flour, along with some salt and pepper into a large zip-top bag and toss to combine. Add the pork slices and toss to coat.

Heat the oil in a large skillet (preferably nonstick) over medium-high heat.

When the oil is hot, add the pork and cook for about 4 minutes per side. Remove from pan and keep warm.

Add the shallots and cook about 2 minutes.

Stir in the wine, juice, mustard and tarragon, scraping the bottom of the pan to loosen all the brown bits. Bring to a boil, reduce heat and simmer for 2 minutes.

Place the pork slices on a serving platter and cover with the sauce.

Serves 4.