Pork Tenderloin Paillards With A Dijon Tarragon Wine Sauce


1??Pork Tenderloin,trimmed of all silver skin, and cut on a diagonal in ? inch diagonal slices.
The Original Instant Gourmet to taste
3?Tablespoons olive oil, divided
1? Large shallot, finely minced (about 3 tablespoons)
1? Cup of your favorite white wine
??Cup chicken stock
1? Tablespoon Dijon mustard
1? Tablespoon honey
3? Tablespoons unsalted butter, softened
1? Tablespoon of chopped fresh tarragon leaves


After the pork is cut, with the palm of your hand, gently press the pork onto your cutting board, making it flatten slightly ~ this is what creates the Paillard. Season with Instant Gourmet The Original seasoning. Heat (2) tablespoons of the olive oil in a skillet on medium high heat. Add the pork pieces and saut? for approximately 4 minutes per side until nicely browned. Remove pork from the pan, and set aside to keep warm. Using the same pan, heat the remaining tablespoon of olive oil, and swirl around the pan. Add the shallot, and brown for 1 minute, stirring constantly, till translucent. Do not burn the shallots. Remove the pan from the heat source and add the wine. Wait 15 seconds before returning to heat to avoid flame. Add the chicken stock and honey and bring sauce to a boil. Scrape browned bits off the bottom of the pan. Reduce the sauce by ?, (about 5 minutes), adding any accumulated juices from the pork back to the pan. Turn off the heat. Using a whisk, swirl in the Dijon mustard, butter, and chopped tarragon, and whisk until butter is melted, and sauce is slightly thickened. Pour sauce over prepared pork and serve ~ may use whole tarragon sprigs for garnish.


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