• 1 pork tenderloin cut in 1 ½ inch slices

• 1 T. Dijon mustard per slice

• ½ cup beef stock

• ½ t. tarragon dried

• ½ cup Half & Half

Pound pork slices flat.  Spread with mustard on one side of each
slice.  Brown meat in butter, mustard side down.  5 minutes each side.  Remove from pan.  Add beef stock and tarragon, scraping up brown bits.  Simmer 2 minutes until reduced by ½ .  Add Half & Half until sauce is slightly thickened.