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