- 4
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
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.