Slice the tenderloin into 8 pieces and pound till they are ¼ inch thick.
Place the flour on a plate. In a shallow bowl, beat the eggs. In another bowl, combine the bread crumbs, parsley, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Dip each cutlet in the flour, then in the beaten egg, and finally in the bread crumbs.
Heat 2 tablespoons of the oil in a large skillet over medium heat. In 2 batches, cook the cutlets until golden and cooked through, 2 to 3 minutes per side; use 2 more tablespoons of the oil for the second batch. Transfer to plates.
Wipe out the skillet. Heat the remaining oil over medium-high heat. Add the tomatoes, 1 teaspoon salt, and ¼ teaspoon pepper. Cook for 7 minutes. Add the pork.
Meanwhile, boil the potatoes in salted water until tender, about 20 minutes. Drain and pat dry.
Cut the potatoes into 1-inch chunks and return to pot with the cream, mustard, tarragon, and remaining salt and pepper; combine. Serve with the pork and tomatoes.
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