Recipe: Pork tenderloin

  • Updated: July 16, 2014 - 12:54 PM
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Tarragon adds a bit of punch to a quick but elegant meal.

Photo: Scripps Howard News Service,

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This dish is surprisingly elegant for a midweek 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.

WASHINGTON POST

Pan-Seared Pork Tenderloin With Tarragon

Serves 4.

Note: Adapted from “The New Cast Iron Skillet Cookbook: 150 Fresh Ideas for America’s Favorite Pan,” by Ellen Brown.

• 1 lb. pork tenderloin

• Kosher salt

Freshly ground black pepper

• 1 large shallot

• 3 garlic cloves

3 tbsp. unsalted butter, divided

• 4 stems tarragon

3/4 c. no-salt-added chicken broth

1/4 c. dry white wine (may substitute 2 tbsp. white wine vinegar)

• 1 tsp. sugar

• 1/2 lemon

Directions

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