Recipe: Pork tenderloin

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

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

• 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)

• 1/2 lemon

Directions

Use a small, sharp knife to cut the silver skin and any visible fat from the tenderloin. Cut the meat into 4 equal portions. Place each one between 2 pieces of plastic wrap; pound to a thickness of 1/4-inch. Pat each piece with paper towels, then season lightly on both sides with salt and pepper.

Mince the shallot and garlic; they can be combined.

Heat a large skillet over medium-high heat. Add 1 tablespoon butter; tilt the pan to coat it evenly. Add 2 of the pork cutlets and cook for 1 to 2 minutes on each side or until browned and cooked through. Transfer to a plate; cover loosely with aluminum foil to keep warm. Repeat with 1 tablespoon butter and the remaining 2 cutlets.

Add the shallot and garlic to the skillet, stirring to coat. Cook for 1 minute, until the garlic is fragrant, then add the broth, wine and sugar. Squeeze in 1 tablespoon lemon juice, being careful not to let any seeds fall in. Increase the heat to high; stir to dislodge any browned bits and cook for 3 or 4 minutes or until the liquid has reduced by one-third.

Add any meat juices that have accumulated on the plate of cutlets. Whisk in the remaining tablespoon of butter and the tarragon; cook for 1 minute, then pour the sauce over the cutlets. Serve right away.

Nutrition information per serving:

Calories240Fat13 gSodium130 mg

Carbohydrates3 gSaturated fat7 g