Pork Tenderloin with Shallot Tarragon Sauce

Yield: 4 servings

Ingredients

• 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

Instructions

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.