Sautéed Pork Tenderloin with Shallot-Tarragon Sauce
If you prefer, substitute an equal amount of fresh thyme for the tarragon.
If you prefer, substitute an equal amount of fresh thyme for the tarragon.
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.
Read MoreThis 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.
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