Pork With Tarragon Sauce
Ingredients
1 1/4 pounds pork tenderloin or 4-6 boneless pork chops or backbone
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1/4 C. dijon style mustard
1 Tbsp. butter or margarine
1/2 tsp. tarragon leaves – fresh is best (use a little more) but can use dried
1/3 C. canned beef broth undiluted
1/2 C. whipping cream (or mocha mix plus 1 tsp. corn starch)
Cooking Instructions
Cut tenderloin or chops into 1 inch slices, trimming fat. Place meat between sheets of waxed paper and with side of fist, pound slightly to flatten. Sprinkle with salt and pepper and brush with mustard. Brown in melted butter in heavy skillet (slowly), for 5 minutes on each side until pinkness disappears entirely. Remove meat to heated platter and keep warm. Sprinkle tarragon over bottom of pan; add beef broth and heat to boiling, whisking to scrape up brownings from bottom of pan. Boil for 2 minutes. Add cream. Boil, whisking until reduced and thickened. If using non-dairy creamer, add corn starch to creamer first to avoid lumps. Taste and add more salt and pepper, if desired. Pour sauce over cooked meat and serve immediately.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)