Shelly's Recipe

PORK MEDALLIONS IN TARRAGON SUACE

Category: Pork

1 1/4 lbs pork tenderloin, cut into 1 inch slices
2 tbsp butter
1/4 cup beef broth
1/2 tsp dried tarragon
1/2 cup half-and-half
1 tbsp Dijon mustard
Pepper, to taste

Brown pork in butter and reduce heat and cook until no longer pink, about 5 minutes. Remove to a heated platter. Add broth and tarragon to drippings, stirring to scrape brown bits loose. Simmer until half the liquid is absorbed. Add half-and-half, Dijon mustard and pepper; simmer and stir until slightly thick.

Serve with buttered spinach noodles and pour half the sauce over the pork.

NOTE: This is also good using lamb chops.