2 lb. pork tenderloin, trimmed and sliced 1 1/2 inch thick
2-3 tbsp. olive oil
2-3 tbsp. butter
1/2 cup chopped onions

Pound (wax paper) pork medallions with pepper and set aside at room temperature for 10 to 15 minutes.

In a large, nonreactive skillet, heat 1 tablespoon of the olive oil and 1 tablespoon butter over high heat and start to cook onion. Add the pork and sauté for 1 to 3 minutes on each side until cooked medium.

Note: Pull out onions if getting too brown and add butter/oil as needed.

Transfer the pork to a warmed platter and cover loosely with foil. Place pork in a 200°F oven to keep warm while preparing sauce.

TARRAGON CREAM SAUCE:

2-5 tbsp. all-purpose flour
1 1/2 cups dry white wine
2 bouillon cubes (I use 1 beef and 1 chicken)
1 1/2 cups broth
1 to 1 1/2 cups heavy cream or dairy sour cream
2 tbsp. grainy mustard
1 tsp. tarragon
1 tbsp. Marsala wine or sherry
1 tbsp. fresh lemon juice
salt and pepper, to taste

In the same skillet, add flour to create a roux, stir constantly and stir for 2 to 4 minutes. Add 1/2 cup the wine and deglaze the pan. Add remaining wine, bouillon and broth. Bring to a boil, reduce to medium heat and cook until reduced by 1/4 to 1/2, about 3 to 4 minutes.

Stir in cream and mustard. Add tarragon after 2 minutes. After 2 minutes add the pork, sherry, lemon juice and any accumulated meat juices to the sauce and stir to coat. Continue cooking until the sauce lightly thickens to your desire, 2 to 8 minutes.

Season with salt and pepper, to taste. Serve with your favorite steamed vegetables.

Submitted by: Big Daddy's Kitchen