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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


  1. Flatten the pork slices to about 1/2-inch thick.
  2. 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.
  3. Heat the oil in a large skillet (preferably nonstick) over medium-high heat.
  4. When the oil is hot, add the pork and cook for about 4 minutes per side. Remove from pan and keep warm.
  5. Add the shallots and cook about 2 minutes.
  6. 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.
  7. Place the pork slices on a serving platter and cover with the sauce.

Serves 4.


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