Pork with mustard sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Pork tenderloin |
| 2 | tablespoons | Butter or margarine |
| ½ | cup | Beef broth |
| ¾ | teaspoon | Dried tarragon |
| ½ | cup | Heavy cream |
| 1 | tablespoon | Dijon mustard |
| Salt and pepper -- to taste | ||
| Hot cooked noodles -- | ||
| Optional | ||
Directions
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 pin, 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. Source: Taste of Home; Feb./March 1995.
Recipe By : Taste Of Home