2 tbsp. butter
4 (1 1/2 inch thick) pork medallions
1/2 c. beef broth
1/2 c. vermouth (DRY)
1 1/2 tsp. dried tarragon, crumbled
1/2 c. heavy cream
1 tbsp. Dijon mustard
Salt and pepper

Saute pork in butter 5-8 minutes per side. Keep warm. Pour off fat. Add broth and vermouth and tarragon. Cook until reduced to about 1/4 cup (about 10 minutes). Stir in cream and cook until thick (do not boil). Whisk in mustard, add salt and pepper. Return pork to pan and heat gently.