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| 1 | pound | pork tenderloin | |
| 2 | tablespoons | butter | or margarine |
| 1/2 | cup | beef broth | |
| 3/4 | teaspoon | tarragon | dried |
| 1/2 | cup | heavy whipping cream | |
| 1 | tablespoon | dijon mustard | |
| 1 | x | salt and black pepper | to taste |
| 1 | x | noodles | cooked, hot, optional |
Cut tenderloin into eight pieces.
Slice each piece again, but do not cut all of the way through; open and flatten each piece, pounding slightly with meat mallet.
In a large skillet over medium-high heat, cook the pork in butter until no longer pink, 5 to 6 minutes per side.
Remove to a serving dish and keep warm; discard drippings.
In the same skillet, cook broth and tarragon over high heat until reduced by half; reduce heat; stir in cream and mustard.
Season with salt and pepper.
Spoon over pork.
Serve with noodles if desired.
| % Daily Value* | |
| Total Fat 22.0g | 33% |
| Saturated Fat 12.0g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 141mg | 47% |
| Sodium 212mg | 9% |
| Total Carbohydrate 12.0g | 4% |
| Dietary Fiber 1.0g | 2% |
| Sugars 0.0g | |
| Protein 27.0g | 54% |
| Vitamin A | 13% | Vitamin C | 2% | |
| Calcium | 4% | Iron | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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