Médaillons de filet mignon de porc crémeux à l’estragon

Ingrédients

• 1 pound pork tenderloin (about 1 1/2 pounds)
• 1 Tablespoon olive oil
• 1 cup chicken stock
• 1 Tablespoon fresh tarragon (minced)
• 8 ounces sour cream
• 1/2 teaspoon dijon mustard
• Salt and pepper (to taste)

Préparation

1. 1

   Slice the pork into 1-inch thick medallions and season with salt and pepper.

2. 2

   Heat the olive oil in a large skillet over medium heat.

3. 3

   Sear the pork for 4-5 minutes on each side, until golden and cooked through. Set aside.

4. 4

   Add the stock and tarragon to the skillet and simmer until reduced by half, 4-5 minutes.

5. 5

   Remove pan from heat and stir in the sour cream and dijon mustard. Season with salt and pepper to taste. Serve the pork medallions drizzled with the tarragon cream sauce. Enjoy!