Pork Tenderloin with Mustard Tarragon Sauce
- pork tenderloin cut into 1 1/4″ slices
- 2 tbsp olive oil
- 1/2 cup dry vermouth
- 1/2 cup beef broth
- 1 tsp. dried tarragon
- 1/2 cup heavy cream
- 3/4 tbsp. Dijon mustard
- Salt and pepper, to taste
Fry the pork tenderloin slices in olive oil about seven minutes per side.
Remove from pan and keep warm. Add broth and vermouth and tarragon.
Cook about 12 minutes until reduced to about 1/4 cup. Stir in the cream, being careful not to boil, and cook until thickened.
Stir in mustard, salt and pepper. Serve the sauce over pork slices.