Pork with Creamy Mustard Tarragon Sauce
Source: adapted from Taste of Home
1 pound pork tenderloin
2 T butter
1 cup pork or beef broth
1 1/2 tsp dried tarragon
1 cup heavy cream
2 T Dijon mustard
Salt and pepper to taste
Hot cooked noodles, optional
Cut tenderloin into 8 pieces. Slice each piece again, but do not cut all the way through; open and flatten each piece, pounding slightly with meat mallet.
In a large skillet over medium-high heat, cook the pork in butter until no longer pink, 5-6 minutes on each side. Remove to a serving dish and keep warm.
In the same skillet, cook broth and tarragon over high heat until reduced by half. Reduce heat; stir in cream and mustard. Season with salt and pepper. Spoon over pork. Serve with noodles if desired.