Pan-Seared Pork Tenderloin With Tarragon Recipe

Posted by Patria Henriques on Saturday, August 31, 2024
Democracy Dies in Darknessclock40 minscourseMainStart CookingComment on this storyAdd to your saved recipesBy Bonnie S. Benwick

This tarragon-scented pork tenderloin makes a surprisingly elegant option for a weeknight meal. You might want to stash it in your cook-for-unexpected-company file. Pork tenderloin cooks fairly fast, and even faster when you whack it into thin cutlets.

Serve with steamed broccolini and/or roasted potatoes.

Storage: Refrigerate for up to 4 days.

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Ingredients

measuring cup

Servings: 4

Directions

Time Icon Total: 40 mins

  • Step 1

    Place each piece of meat between two sheets of plastic wrap and pound to a thickness of 1/4-inch. Pat each piece with towels, then season lightly on both sides with salt and pepper.

  • Step 2

    In a large skillet over medium-high heat, melt 1 tablespoon of the butter, tilting the pan to coat it evenly. Add two of the pork cutlets and cook until browned and cooked through, 1 to 2 minutes per side. Transfer to a plate and cover loosely with foil to keep warm. Repeat with another 1 tablespoon of the butter and the remaining cutlets, transferring them to a plate once they're done.

  • Step 3

    Add the shallot and garlic to the skillet and cook, stirring until fragrant, about 1 minute, until the garlic is fragrant. Add the broth, wine, lemon juice and sugar and stir to combine. Increase the heat to high, stir to dislodge any browned bits on the bottom of the pan and cook until the liquid has reduced by one-third, 3 to 4 minutes.

  • Step 4

    Add any meat juices that have accumulated on the plate of cutlets. Whisk in the remaining 1 tablespoon of the butter and the tarragon leaves and cook, stirring, until slightly thickened, about 1 minute. Remove from the heat and pour the sauce over the cutlets. Garnish with more tarragon and serve right away.

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    Nutritional Facts

    Per serving

    • Calories

      240

    • Fat

      13 g

    • Saturated Fat

      7 g

    • Carbohydrates

      3 g

    • Sodium

      130 mg

    • Cholesterol

      95 mg

    • Protein

      24 g

    • Sugar

      2 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from "The New Cast Iron Skillet Cookbook: 150 Fresh Ideas for America’s Favorite Pan," by Ellen Brown (Sterling Epicure, 2014).

    Tested by Bonnie S. Benwick.

    Published July 8, 2014

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