1 1/4 lb. pork tenderloin, cut into 1 inch slices

Cover with Dijon mustard. 1/2 c. beef broth 1/2 tsp. dried tarragon 1/2 c. half and half Pepper to taste

Brown pork in the butter and reduce heat and cook until no longer pink (5 minutes). Remove to heated platter. Add beef broth and tarragon to drippings, stirring to scrape brown bits loose. Simmer until 1/2 has evaporated. Add half and half, simmer and stir until slightly thick.

Serve with buttered spinach noodles and pour sauce over pork. May also use lamb chops.

I sometimes divide the pork into 2 pans then double rest of ingredients so I can have double the sauce.