Ingredients
4
4 servings
- •1 pound pork tenderloin, trimmed and cut into 1/2-inch thick medallions
- •1 teaspoon dried tarragon, crumbled
- •1 teaspoon garlic powder
- •4 tablespoons butter, divided
- •1 tablespoon all-purpose flour
- •0.75 cup white wine
- •1 teaspoon chicken bouillon granules
- •1 tablespoon Dijon mustard
- •0.25 cup heavy cream
- •0.5 cup toasted slivered almonds
- •0.25 cup sliced green onions
Instructions
- With a meat mallet, pound the tenderloin slices to 1/4-inch thick. Combine tarragon and garlic powder in a small bowl, and sprinkle the mixture over the cutlets. Rub the seasoning into the meat, cover, and refrigerate for 1 hour to blend the flavors.
- Melt 1 tablespoon of butter in a skillet over medium heat until the foam disappears. Brown half of the tenderloin pieces in the butter, 3 to 4 minutes per side. Do not crowd pan. Repeat with the remainder of the pork pieces and 1 more tablespoon of butter. Set the pork pieces aside on a warm platter.
- Melt remaining 2 tablespoons of butter in the skillet over medium heat; stir in the flour until smooth and the mixture starts to fry. Gradually whisk in wine, stirring constantly until the flour mixture and wine are blended; stir in chicken bouillon granules and Dijon mustard. Allow the sauce to boil for 1 minute; whisk in the cream. Bring the mixture almost to the boiling point, and stir in the almonds and green onions. Pour sauce over the pork, and serve.
Nutritional Facts
Per 4 servings
- Calories: 417
- Carbohydrate: 8g
- Fat: 28g
- Fiber: 2g
- Protein: 24g
- Sugar: 1g
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