- Calories 196
- Caloriesfromfat 30%
- Fat 6.5g
- Satfat 1.7g
- Monofat 2.4g
- Polyfat 1.8g
- Protein 24.8g
- Carbohydrate 8.6g
- Fiber 0.3g
- Cholesterol 74mg
- Iron 1.9mg
- Sodium 374mg
- Calcium 19mg
Sautéed Pork Tenderloin with Shallot-Tarragon Sauce
If you prefer, substitute an equal amount of fresh thyme for the tarragon.
How to Make It
Step 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.
Step 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.
Step 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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EAVarner's Review
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.
catscooking's Review