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4 pork tenderloins, about 6 oz. each
2 Tbs. vegetable oil
3 Tbs. shallots, minced
1/2 tsp. tarragon
1/3 cup dry white wine
1/3 cup heavy cream
1/4 cup blackberry vinegar
salt and pepper
Pat the tenderloins dry with paper towels and lightly salt and pepper them. Add pork to hot oil over medium heat; brown 4-5 minutes on each side. Remove pork from pan. Add shallots, tarragon, and wine; simmer for 3 minutes. Add vinegar and bring to a boil. Continue cooking and stirring until the mixture thickens. Stir in cream; return pork to pan. Heat for a minute, turning pork over to coat it. Add salt and pepper to taste.
2 Tbs. vegetable oil
3 Tbs. shallots, minced
1/2 tsp. tarragon
1/3 cup dry white wine
1/3 cup heavy cream
1/4 cup blackberry vinegar
salt and pepper
Pat the tenderloins dry with paper towels and lightly salt and pepper them. Add pork to hot oil over medium heat; brown 4-5 minutes on each side. Remove pork from pan. Add shallots, tarragon, and wine; simmer for 3 minutes. Add vinegar and bring to a boil. Continue cooking and stirring until the mixture thickens. Stir in cream; return pork to pan. Heat for a minute, turning pork over to coat it. Add salt and pepper to taste.