Categories: pork- main dish

Ingredients

• 1 (12 oz.) pork tenderloin, trimmed
• Salt and black pepper
• 3 Tbsp. butter, divided use
• 1 large shallot, minced
• 3 cloves garlic, minced
• 3/4 cup no-salt-added chicken broth
• 1/4 cup dry white OR 2 Tbsp. white wine vinegar
• 1 tsp. sugar
• 1/2 lemon
• 4 stems tarragon, chopped

Directions

1. Cut the pork into four equal portions. Place each one between two pieces of plastic wrap; pound to a thickness of 1/4 inch. Pat each piece with paper towels, then season lightly with salt and pepper.
2. Heat a large skillet over medium-high heat. Add a tablespoon of the butter; tilt the pan to coat it. Add 2 of the pork cutlets and cook 1 to 2 minutes on each side or until browned and cooked through. Transfer to a plate; cover loosely with aluminum foil. Repeat with another tablespoon of the butter and the remaining 2 cutlets.
3. 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 a tablespoon of lemon juice.
4. Increase the heat to high; stir to dislodge any browned bits and cook 3 to 4 minutes or until the liquid has reduced by one-third.
5. 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 immediately.

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