Cut tenderloin into eight pieces. Slice each piece again, but do not cut all of the way through open and flatten each piece, pounding slightly with meat mallet. In a large skillet over medium-high heat, cook the pork in butter until no longer pink, 5-6 minutes per side. Remove to a serving dish and keep warm discard drippings. In the same skillet, cook broth and tarragon over high heat until reduced by half. Reduce heat stir in cream and mustard. Season with salt and pepper. Spoon over pork. Serve with noodles if desired.
© Copyright Reiman Publications, 1993-1997
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