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Sautéed Pork Tenderloin with Shallot-Tarragon Sauce

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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 with pork.