Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

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

Allison Fishman
Recipe by Cooking Light August 2003

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Recipe Summary

Yield:
5 servings (serving size: 3 ounces pork and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

196 calories; calories from fat 30%; fat 6.5g; saturated fat 1.7g; mono fat 2.4g; poly fat 1.8g; protein 24.8g; carbohydrates 8.6g; fiber 0.3g; cholesterol 74mg; iron 1.9mg; sodium 374mg; calcium 19mg.
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