Pork Tenderloin with Tarragon

By á-1244

Ingredients

• 1 (12 oz) pork tenderloin, trimmed
• salt and pepper
• 3 T butter, divided
• 1 large shallot, minced
• 3 cloves garlic, minced
• 3/4 c no salt chicken broth
• 1/4 c dry white wine
• 1 t sugar
• 1/2 lemon
• 4 stems tarragon, chopped

Preparation

Step 1

Cut the pork into four equal portions. Place each one between two pieces of plastic wrap; pound to a thickness of 1/4". Pat each piece with paper towel, then season lightly with salt and pepper.
Heat a large skillet over med hi heat. Add a T of the butter. Add 2 of the pork cutlets and cook 1-2 min on each side to browned and cooked through. Transfer to a plate; cover loosely with foil. Repeat .
Add the shallot and garlic to skillet, stirring to coat. Cook for 1 min, til garlic is fragrant, then and the broth, wine and sugar. Squeeze in a T of lemon juice. Increase the heat to high; stir to dislodge browned bits and cook 3-4 min until liquid is reduced by 1/3
Add any meat juices from the plat of cutlets. Whisk in the remaining T of butter and the tarragon; cook for 1 min, then pour the sauce of the cutlets.