Pork Medallions - cooking recipe

Ingredients

1 1/2 to 2 lb. pork tenderloin, cut into 1 1/2 to 2-inch slices
Dijon mustard
2 Tbsp. butter
1/8 tsp. salt (optional)
1/2 c. beef broth
1/2 tsp. tarragon
1/2 c. half and half

Preparation

Flatten slices with the heel of your hand.
Spread medallions on one side with mustard.
Saute in butter (mustard side first) for 5 minutes on each side.
Remove to warm platter.
Add beef broth and tarragon to pan and scrape up the drippings.
Simmer until half the liquid is gone.
Add half and half.
Simmer until thick.
Pour over meat and serve.
Serves 4 to 6.