Pork with Mustard Sauce
Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pork tenderloin
|
|
| 2 | tablespoons |
butter
or margarine |
|
| ½ | cup |
beef stock
|
|
| ¾ | teaspoon |
tarragon leaves
dried |
|
| ½ | cup |
heavy whipping cream
|
|
| 1 | tablespoon |
dijon mustard
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
noodles
cooked, hot, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork tenderloin
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 118 | ml |
beef stock
|
|
| 3.8 | ml |
tarragon leaves
dried |
|
| 118 | ml |
heavy whipping cream
|
|
| 15 | ml |
dijon mustard
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
noodles
cooked, hot, 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 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.
