Recipe

Pork Medallions A La Tarragon And Dijon Recipe

	Sheba / All my dishes 2 years, 2 months ago This dish is quick but fancy enough for company. I usually serve it over noodles or rice, a salad and green vegetable. Be careful not to overcook the pork or it can become tough. Prep:10m Cook:5m Servings:5	Sheba
	pork cream comfort special

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Ingredients

1 ¼ lb pork tenderloin, cut into 1 ½ inch thick slices, flatten slightly with a rolling pin

1 tbsp. Dijon mustard

2 tbsp. butter

1/8 tsp. salt, or to taste

1 cup beef broth

1 ½ tsp. dried tarragon, crumbled

¾ cup light cream

1 tbsp. corn starch

¼ cup water

Ground pepper

Directions

Spread one side of meat slices with mustard. In a heavy skillet, melt butter over medium heat and add pork medallions, mustard side down. Sprinkle with salt. Reduce heat to low and cook for 5 minutes on each side or until no longer pink. Remove meat to a heated serving dish.

Add beef broth and tarragon to pan drippings, stirring to scrape up brown bits. Simmer for 2 minutes or until about half the liquid remains. Add cream and simmer, stirring, until sauce is slightly thickened. Combine cornstarch and water and add slowly to pan. Season with pepper and pour over medallions.

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Comments

trigger 1 year ago said:
I love the liquorish flavor from the Tarragon in this wonderful recipe. Thank you for posting another great recipe Sheba

Michael

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