Recipe by Diana M.
"This pork recipe is a staple in our house. It is easy to prepare and is quite tasty! I like to serve this dish with steamed broccoli with hollandaise sauce."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
pork tenderloin, trimmed and cut into 1/2-inch thick medallions
dried tarragon, crumbled
chicken bouillon granules
toasted slivered almonds
sliced green onions
Good balance of flavors. I used half Dijon and half spicy brown mustard. Tasty sauce it made. Keeper.
Decent recipe, but very dijon heavy. Cut in half unless you like a heavy mustard flavor.
This was really great! I thought the dijon was just the right amount for our taste and the almonds added such a nice extension to the sauce. Thanks for sharing!
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!
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 :)
it was very good
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 254
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a succulent, fragrant pork roast with garlic and rosemary.
An easy but elegant pork roast cooked in a rich red wine sauce.
Watch how to prepare a succulent herb-crusted pork tenderloin.