Sautéed Pork Tenderloin with Shallot-Tarragon Sauce

If you prefer, substitute an equal amount of fresh thyme for the tarragon.

Yield: 5 servings (serving size: 3 ounces pork and 2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 196
  • Calories from fat: 30%
  • Fat: 6.5g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.8g
  • Protein: 24.8g
  • Carbohydrate: 8.6g
  • Fiber: 0.3g
  • Cholesterol: 74mg
  • Iron: 1.9mg
  • Sodium: 374mg
  • Calcium: 19mg

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

Preparation

  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.
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