PAN
SAUCES:
Mustard and Tarragon Sauce
enough for 6 servings
1 medium shallot, minced (about 2 tablespoons)
1/8 cup white wine
1/2 cup canned low-sodium chicken broth
2 tablespoons heavy cream
1 tablespoon Dijon or country mustard
2 teaspoons lemon juice
3 tablespoons unsalted butter, softened
2 teaspoons chopped fresh tarragon leaves
Salt and ground black pepper
Follow Master Recipe for Sautéed Pork Tenderloin Medallions. Without discarding fat, set skillet over low heat. Add shallot and sauté until softened slightly, about 30 seconds. Increase heat to high and add wine, broth, and cream, scraping pan bottom with wooden spoon to dislodge browned bits. Boil until liquid reduces to about 1/3 cup, 4 to 5 minutes. Add any accumulated meat juices; reduce again to 1/3 cup. Off heat, swirl in mustard and lemon juice; swirl in softened butter until it melts and thickens sauce. Add tarragon and season with salt and pepper to taste. Spoon sauce over pork and serve immediately.