Sautéed Pork Tenderloin with Shallot-Tarragon Sauce
If you prefer, substitute an equal amount of fresh thyme for the tarragon.
Recipe by Cooking Light August 2003
Sort by:
Newest
Newest
Oldest
12/02/2014
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.
04/22/2009
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.
Advertisement