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."
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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
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