If you prefer, substitute an equal amount of fresh thyme for the tarragon.
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
How to Make It
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.
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Easy and delicious. I had neither tarragon nor thyme, so I used a dried Italian herb mix, which was perfectly fine. I didn't see the need to double the sauce. However, next time I will use my meat mallet to flatten the pork medallions just a bit -- mostly for looks, but also so they will cook quickly. I'll have to watch the cooking time, though.
This was an easy and quick recipe--nice for a weeknight! I used thyme instead of tarragon, and we thought the sauce was delicious. I agree that doubling the sauce is a good idea, and I'll do that the next time I make this. Although the pork was tender (could easily cut with a fork), I think I will reduce the cooking time a little.
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