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- 1 pound pork tenderloin, trimmed and cut into 1/2-inch thick medallions
- 1 teaspoon dried tarragon, crumbled
- 1 teaspoon garlic powder
- 4 tablespoons butter, divided
- 1 tablespoon all-purpose flour
- 3/4 cup white wine
- 1 teaspoon chicken bouillon granules
- 1 tablespoon Dijon mustard
- 1/4 cup heavy cream
- 1/2 cup toasted slivered almonds
- 1/4 cup sliced green onions
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 28.3g|
|Saturated Fat 12.7g|
|Total Carbohydrate 7.8g|
|Dietary Fiber 1.6g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|