With a meat mallet, pound the tenderloin slices to 1/4-inch thick. Combine tarragon and garlic powder in a small bowl, and sprinkle the mixture over the cutlets. Rub the seasoning into the meat, cover, and refrigerate for 1 hour to blend the flavors.
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Melt 1 tablespoon of butter in a skillet over medium heat until the foam disappears. Brown half of the tenderloin pieces in the butter, 3 to 4 minutes per side. Do not crowd pan. Repeat with the remainder of the pork pieces and 1 more tablespoon of butter. Set the pork pieces aside on a warm platter.
Melt remaining 2 tablespoons of butter in the skillet over medium heat; stir in the flour until smooth and the mixture starts to fry. Gradually whisk in wine, stirring constantly until the flour mixture and wine are blended; stir in chicken bouillon granules and Dijon mustard. Allow the sauce to boil for 1 minute; whisk in the cream. Bring the mixture almost to the boiling point, and stir in the almonds and green onions. Pour sauce over the pork, and serve.
417 calories; 24.28 g protein; 7.83 g carbohydrates; 1.58 g dietary-fiber; 1.43 g sugars; 28.27 g fat; 12.73 g saturated-fat; 113.95 mg cholesterol; 660.14 IU vitamin-a-iu; 8.95 mg niacin-equivalents; 0.42 mg vitamin-b6; 2.12 mg vitamin-c; 18.7 mcg folate; 66.35 mg calcium; 1.95 mg iron; 73.59 mg magnesium; 477.16 mg potassium; 323.05 mg sodium; 0.69 mg thiamin; 254.42 calories-from-fat; 7 percent-of-calories-from-carbs; 61 percent-of-calories-from-fat; 23 percent-of-calories-from-protein; 27 percent-of-calories-from-sat-fat
This is so good and I don't even like pork. The only change I made was that I very finely minced actual garlic instead of using garlic powder for the meat rub because I ran out of garlic powder. Other than that I changed nothing. I bought pork tenderloin that was already sliced into thin medallions. Served with Salade Lyonnaise (from allrecipes) and french bread. easy and so delicious.
My husband and I loved this. I may have been doing something wrong but I ended up needing a bit more butter than the recipe called for... also I substituted buttermilk for the cream and used a lot more garlic and tarragon. Rich and delish!
Great recipe! I found a few things that needed to be slightly modified but over all it was really yummy! First with the pork my cuts were a little thicker than suggested because I decided to do more of a slow simmered pork. The pork chops did not finish cooking through properly with the given time so my solution was to up the sauce amount. There was not much of a sauce with just the wine and cream so I added 1 cup of chicken stock and added back the seared pork for about 15 more minutes on medium low till the pork was cooked through and the sauce was thickened. I served this with egg noodles and broccoli and it rounded out the meal beautifully! Note: with the sauce add a little water if the it thickens to much or you want more. With my way compared to others opinions on the Dijon is mellowed out A LOT with the addition of the liquids and simmering. 1 teaspoon was plenty!
The directions were easy to follow and the whole family loved it! I will definitely be making this again but will add a bit less tarragon & Dijon (this is just personal preference and no reflection on the recipe). I served with asparagus spears and used the sauce for both -- delicious. I think the recipe would also work well for salmon and plan to try that in place of the pork next time:)