Pork and Radish Saute

By lorik

Ingredients

• 1 lb. trimmed pork tenderloin, seasoned with 1/2 tsp. each kosher salt and black pepper
• 3 tsp. olive oil, divided
• 2 cups quartered radishes (10 oz.)
• 2 Tbsp. minced shallots
• 1/2 cup Madeira
• 1/4 cup low-sodium chicken broth
• 1/4 cup heavy cream
• 1 Tbsp. Dijon mustard
• 2 Tbsp. minced fresh tarragon, divided

Details

Servings 4
Adapted from cuisineathome.com

Preparation

Step 1

Cut tenderloin crosswise into 4 pieces. Butterfly each piece by cutting down the middle, stopping before cutting through. Open each piece like a book; place between sheets of plastic wrap. With the flat side of a mallet, pound each piece to an even thickness, about 1/4 inch.

Heat 2 tsp. oil in a nonstick skillet over medium-high. Sauté pork,
turning once, until meat is lightly browned, 3–4 minutes per side.
Transfer pork to a plate; tent with foil to keep warm.

Sauté radishes in remaining 1 tsp. oil in same skillet until they begin to soften, about 2 minutes. Add shallots to pan, stirring until shallots are tender, about 30 seconds. Stir in Madeira; simmer until liquid is reduced by half. Using a slotted spoon, transfer radishes to the plate with the pork.

Add broth to reduced Madeira in skillet. Whisk in cream and Dijon; simmer until sauce thickens slightly. Stir in 1 Tbsp. tarragon.

Divide pork, radishes, and sauce among four plates; sprinkle with
remaining 1 Tbsp. tarragon.