Any nice group with a modest budget should enjoy this desert. 🙂
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound pork tenderloin, trimmed and cut into 1/2-inch thick medallions
- 1 teaspoon dried tarragon, crumbled
- 1 teaspoon garlic powder
- 4 tablespoons butter, divided
- 1 tablespoon all-purpose flour
- ¾ cup white wine
- 1 teaspoon chicken bouillon granules
- 1 tablespoon Dijon mustard
- ¼ cup heavy cream
- ½ cup toasted slivered almonds
- ¼ cup sliced green onions
Instructions
- With a meat mallet, pound the tenderloin slices to 1/4-inch thick. Combine tarragon and garlic powder in a small bowl, and sprinkle the mixture over the cutlets. Rub the seasoning into the meat, cover, and refrigerate for 1 hour to blend the flavors.
- Melt 1 tablespoon of butter in a skillet over medium heat until the foam disappears. Brown half of the tenderloin pieces in the butter, 3 to 4 minutes per side. Do not crowd pan. Repeat with the remainder of the pork pieces and 1 more tablespoon of butter. Set the pork pieces aside on a warm platter.
- Melt remaining 2 tablespoons of butter in the skillet over medium heat; stir in the flour until smooth and the mixture starts to fry. Gradually whisk in wine, stirring constantly until the flour mixture and wine are blended; stir in chicken bouillon granules and Dijon mustard. Allow the sauce to boil for 1 minute; whisk in the cream. Bring the mixture almost to the boiling point, and stir in the almonds and green onions. Pour sauce over the pork, and serve.
Nutrition Facts
| Calories | 417 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 114 mg |
| Dietary Fiber | 2 g |
| Protein | 24 g |
| Saturated Fat | 13 g |
| Sodium | 323 mg |
| Sugars | 1 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Turned out as expected okay recipe really no need for the heavy cream I actually liked the sauce better without it no offense to recipe but for me tarragon didn’t enhance the pork I think Rosemary or a thyme Or basil would have been better or a combo… too much butter.. and a rendered down sauce without flour for us next time
Didn’t like the strong sour taste
Used English mustard power and yoghurt instead of cream. Added some salt to taste. Easy and tasty recipe thank you!
Delicious and super easy. Nice enough to be presented to guests. I made it exactly as the recipe indicated.
Very tasty. Don’t over-cook tenderloins. 1/2 of mustard is a great recommendation.
We will definitely make this again, though I think we would cut out the bouillon granules and replaces the wine with some reduced broth. We found it a little more salty than we like.
Fantastic recipe! Prepping the pork took a bit more time than I anticipated, but it was well worth it in the end. Absolutely delicious! The balance of flavors is lovely. Restaurant quality.
Just didn’t care for this recipe.
I’ll make it again but, I will play with the recipe.
Whole family loved it! And, since I am always trying to cut fat, I used skim milk instead of whipping cream and inadvertently forgot to add the chicken boullion. Still turned out great. Thank you for sharing!
My kitchen smelled amazing when I was making it, and I knew it was going to be good. My only major change was substituting thyme for the tarragon, as I couldn’t find tarragon anywhere. I used a sliver of a no-salt-added buillon cube. Great recipe!
The directions were easy to follow and the whole family loved it! I will definitely be making this again but will add a bit less tarragon & Dijon (this is just personal preference and no reflection on the recipe). I served with asparagus spears and used the sauce for both — delicious. I think the recipe would also work well for salmon and plan to try that in place of the pork next time 🙂
Good recipe. Used chops instead of tenderloin. Added salt to the chops and also to the sauce.
it was very good
Great recipe! I found a few things that needed to be slightly modified but over all it was really yummy! First with the pork my cuts were a little thicker than suggested because I decided to do more of a slow simmered pork. The pork chops did not finish cooking through properly with the given time so my solution was to up the sauce amount. There was not much of a sauce with just the wine and cream so I added 1 cup of chicken stock and added back the seared pork for about 15 more minutes on medium low till the pork was cooked through and the sauce was thickened. I served this with egg noodles and broccoli and it rounded out the meal beautifully! *Note: with the sauce add a little water if the it thickens to much or you want more. With my way, compared to others opinions on the Dijon is mellowed out A LOT with the addition of the liquids and simmering. 1 teaspoon was plenty!
YUM!!
Really good! I make it with sliced almonds.
My husband and I loved this. I may have been doing something wrong but I ended up needing a bit more butter than the recipe called for… also, I substituted buttermilk for the cream and used a lot more garlic and tarragon. Rich and delish!
This is so good and I don’t even like pork. The only change I made was that I very finely minced actual garlic instead of using garlic powder for the meat rub, because I ran out of garlic powder. Other than that, I changed nothing. I bought pork tenderloin that was already sliced into thin medallions. Served with Salade Lyonnaise (from allrecipes) and french bread. easy and so delicious.
This was really great! I thought the dijon was just the right amount for our taste and the almonds added such a nice extension to the sauce. Thanks for sharing!
Good balance of flavors. I used half Dijon and half spicy brown mustard. Tasty sauce it made. Keeper.