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Sauteed Pork Tenderloin with Shallot-Tarragon Sauce

Posted Sep 12 2008 11:27am

From Cooking Light, August 2003. This sounds delicious, and I'm looking forward to trying out the tarragon I planted this year.

1 1/4 lbs. pork tenderloin, trimmed
2 tablespoons all-purpose flour
Pinch of kosher salt
1/8 teaspoon black pepper
1 tablespoon vegetable oil
1/2 cup sliced shallots
1/2 cup dry white wine
1/2 cup apple juice
1 tablespoon dry mustard
1 teaspoon chopped fresh tarragon

1. Cut the pork crosswise into 1-inch pieces; flatten each piece to 1/2-inch thickness using fingertips. Combine flour, salt and pepper in a large zip-top plastic bag; add pork to bag. Seal and shake to coat.

2. Heat oil in a large nonstick skillet over medium-high heat. Add pork; cook 4 minutes on each side or until browned. Remove pork from pan; keep warm.

3. Add shallots to pan; cook 2 minutes or until lightly browned. Stir in wine, juice, mustard and tarragon, scraping pan to loosen browned bits. Bring to a boil; reduce heat and simmer 2 minutes. Serve sauce with pork. Makes 5 servings (3 oz. pork and 2 tablelspoons sauce).

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