Sautéed Pork Tenderloin with Shallot-Tarragon Sauce

Ingredients

• 0.5 cup apple juice 
• 0.1 teaspoon pepper black
• 1 tablespoon dijon mustard 
• 0.5 cup cooking wine dry white
• 2 tablespoons flour all-purpose
• 1 teaspoon tarragon fresh chopped
• 1.3 pounds pork tenderloin trimmed
• 0.5 teaspoon salt 
• 0.5 cup shallots sliced
• 1 tablespoon vegetable oil 

Equipment

• frying pan
• ziploc bags

Directions

1. Cut the pork crosswise into 1-inch pieces; flatten each piece to 1/2-inch thickness using fingertips.
2. Combine flour, salt, and pepper in a large zip-top plastic bag; add pork to bag. Seal and shake to coat.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Add pork; cook 4 minutes on each side or until browned.
5. Remove pork from pan; keep warm.
6. Add shallots to pan; cook 2 minutes or until lightly browned. Stir in wine, juice, mustard, and tarragon, scraping pan to loosen browned bits. Bring to a boil; reduce heat, and simmer 2 minutes.
7. Serve with pork.