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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.
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