Sautéed Pork Tenderloin with Shallot-Tarragon Sauce

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If you prefer, substitute an equal amount of fresh thyme for the tarragon.
5 servings (serving size: 3 ounces pork and 2 tablespoons sauce)


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1 1/4 pounds pork tenderloin, trimmed
2 tablespoons all-purpose flour
1/2 teaspoon 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 Dijon mustard
1 teaspoon chopped fresh tarragon


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.

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.

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 with pork.

Created date

March 2005

Nutritional Information

Calories 196
Caloriesfromfat 30 %
Fat 6.5 g
Satfat 1.7 g
Monofat 2.4 g
Polyfat 1.8 g
Protein 24.8 g
Carbohydrate 8.6 g
Fiber 0.3 g
Cholesterol 74 mg
Iron 1.9 mg
Sodium 374 mg
Calcium 19 mg