Pork Tenderloin With Tarragon Sauce

• pork tenderloin↗1 1⁄4 lbs
• salt↗1⁄4 teaspoon
• fresh ground pepper↗1⁄4 teaspoon
• dijon-style mustard↗1 tablespoon
• butter↗1 tablespoon

  or 1 tablespoon margarine

• dried tarragon leaves1⁄2 teaspoon
• canned beef broth↗1⁄3 cup

  undiluted

• whipping cream↗1⁄2 cup
• salt and pepper

Step-by-step instructions

1. 1

   Cut whole pork tenderloin into 1 inch slices, trimming off excess fat, and dividing the entire amount into 8 equal pieces.

2. 2

   Place meat on sheet of waxed paper. Sprinkle with salt and pepper; put another sheet on top of meat. With side of fist, pound to flatten slightly. Brush with mustard.

3. 3

   Heat butter in heavy skillet or frying pan. Slowly brown meat on both sides over medium heat, cooking 5 minute on each side until pinkness disappears entirely.

4. 4

   Remove meat onto heated platter. Keep warm.

5. 5

   Sprinkle tarragon over bottom of pan; add beef broth and heat to boiling, whisking to scrape up brownings from bottom of pan. Boil 2 minute.

6. 6

   Add cream. Boil, whisking, until reduced and thickened.

7. 7

   Taste and add more salt and pepper, if desired.

8. 8

   Pour sauce over cooked meat on platter. Serve immediately.