Pork with tarragon sauce (m_c-tx)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | *pork tenderloin or 4-6 boneless pork chops or backbone |
| ¼ | teaspoon | *salt |
| ¼ | teaspoon | Freshly ground pepper |
| ¼ | cup | Dijon - style mustard |
| 1 | tablespoon | Butter or margarine |
| ½ | teaspoon | Tarragon leaves - fresh is best (use a little more) but can use dried |
| ⅓ | cup | Canned beef broth undiluted |
| ½ | cup | *whipping cream (or mocha mix + 1 teaspoon corn starch) |
| *salt and pepper to taste | ||
Directions
*These are in the original recipe, which also uses a 1¼ pound pork tenderloin. I have modified it by using the chops. We also omit the salt and use Mocha Mix or other non-dairy creamer for a "healthier" version (and add 1 teaspoon corn starch to thicken) in place of cream. Cut tenderloin or chops into 1 inch slices, trimming fat. Place meat between sheets of waxed paper and with side of fist, pound slightly to flatten. Sprinkle with salt and pepper and brush with mustard. Brown in melted butter in heavy skillet (slowly), 5 minutes each side until pinkness disappears entirely. Remove meat to heated platter and keep warm. Sprinkle tarragon over bottom of pan; add beef broth and heat to boiling,whisking to scrape up brownings from bottom of pan. Boil 2 minutes. Add cream. Boil, whisking until reduced and thickened. If using non-dairy creamer, add corn starch to creamer first to avoid lumps. Taste and add more salt and pepper, if desired. Pour sauce over cooked meat and serve immediately. This recipe came from Debbie Campbell, in Chicago, who put together a book of her families and friends' favorites. As we do now, I've tried some low-fat and no-sodium modifications for us, and we still love it-- it's fast and very tasty!