Rating: 4 stars
175 Ratings
  • 5 star values: 84
  • 4 star values: 36
  • 3 star values: 34
  • 2 star values: 17
  • 1 star values: 4
Kate Merker

Gallery

Credit: Marcus Nilsson

Recipe Summary

hands-on:
15 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

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  • Season the pork with ½ teaspoon each salt and pepper. Brown, 2 to 3 minutes per side.

  • Transfer the pork to a baking sheet and roast until cooked through, 5 to 7 minutes.

  • Meanwhile, add the shallots and 1 tablespoon of the oil to the skillet and cook, stirring often, until soft, 3 to 4 minutes.

  • Add the wine to the skillet and simmer until reduced by half. Add the cream and simmer until the sauce just thickens. Stir in the mustard.

  • Top the pork with the sauce and tarragon. Drizzle the frisée with the remaining tablespoon of oil and serve with the lemon wedges.

Nutrition Facts

364 calories; fat 19g; saturated fat 6g; cholesterol 108mg; sodium 357mg; protein 37g; carbohydrates 6g; fiber 2g.
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