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Ингредиенты
- 1Â 1/4 lb pork tenderloin or possibly 4-6 boneless pork chops or possibly backbone
- 1/4 tsp salt
- 1/4 tsp Freshly grnd pepper
- 1/4 c. Dijon - style mustard
- 1 Tbsp. Butter or possibly margarine
- 1/2 tsp Tarragon leaves - fresh is best (use a little more) but can use dry
- 1/3 c. Canned beef broth undiluted
- 1/2 c. whipping cream (or possibly mocha mix + 1 tsp. corn starch)
- Â Â salt and pepper to taste
Инструкции
- *These are in the original recipe, that also uses a 1 1/4 lb. pork tenderloin. I have modified it by using the chops. We also omit the salt and use Mocha Mix or possibly other non-dairy creamer for a "healthier" version (and add in 1 tsp. corn starch to thicken) in place of cream. Cut tenderloin or possibly chops into 1 inch slices, trimming fat. Place meat between sheets of waxed paper and with side of fist, lb. slightly to flatten. Sprinkle with salt and pepper and brush with mustard. Brown in melted butter in heavy skillet
- (slowly), 5 min each side till pinkness disappears entirely. Remove meat to heated platter and keep hot. Sprinkle tarragon over bottom of pan; add in beef broth and heat to boiling,whisking to scrape up brownings from bottom of pan. Boil 2 min. Add in cream. Boil, whisking till reduced and thickened. If using non-dairy creamer, add in corn starch to creamer first to avoid lumps. Taste and add in more salt and pepper, if you like. Pour sauce over cooked meat and serve immediately.
- Campbell, in Chicago, who combine a book of her families and friends' favorites. As we do now, I've tried some low-fat and no-sodium modifications for us, and we still love it- it's fast and very tasty!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 4 servings | |
| Calories 238 | |
| Calories from Fat 106 | 45% |
| Total Fat 11.99g | 15% |
| Saturated Fat 6.26g | 25% |
| Trans Fat 0.03g | |
| Cholesterol 116mg | 39% |
| Sodium 555mg | 23% |
| Potassium 575mg | 16% |
| Total Carbs 1.54g | 0% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.32g | 0% |
| Protein 29.93g | 48% |
