Sautéed Pork Tenderloin with Shallot-Tarragon Sauce

2 Reviews
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5 servings (serving size: 3 ounces pork and 2 tablespoons sauce)
By Allison Fishman
August 2003
RECIPE BY Cooking Light

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

Nutritional Information

  • 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

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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Ratings & Reviews

catscooking's Review

EAVarner
December 02, 2014
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.

EAVarner's Review

catscooking
April 23, 2009
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.