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Pan-Seared Pork Tenderloin With Tarragon
THE WASHINGTON POST11Ingredients
25Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. pork tenderloin
- kosher salt
- freshly ground black pepper
- 1 shallot (large)
- 3 cloves garlic
- 3 Tbsp. unsalted butter
- 4 stems tarragon
- 3/4 cup salt (added chicken broth)
- 1/4 cup dry white wine (may substitute 2 tablespoons white wine vinegar)
- 1 tsp. sugar
- 1/2 lemon
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