Pork Tenderloin With Tarragon Sauce - cooking recipe

Ingredients

1 1/4 lbs pork tenderloin
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 tablespoon dijon-style mustard
1 tablespoon butter or 1 tablespoon margarine
1/2 teaspoon dried tarragon leaves
1/3 cup canned beef broth, undiluted
1/2 cup whipping cream
salt and pepper

Preparation

Cut whole pork tenderloin into 1 inch slices, trimming off excess fat, and dividing the entire amount into 8 equal pieces.
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.
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.
Remove meat onto heated platter. 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 minute.
Add cream. Boil, whisking, until reduced and thickened.
Taste and add more salt and pepper, if desired.
Pour sauce over cooked meat on platter. Serve immediately.