->Tenderloin 01 <-

4 pork tenderloins, about 6 oz. each 2 Tbs. vegetable oil

3 Tbs. shallots, minced

1/2 tsp. tarragon

1/3 cup dry white wine

1/3 cup heavy cream

1/4 cup blackberry vinegar

salt and pepper

Pat the tenderloins dry with paper towels and lightly salt and pepper them. Add pork to hot oil over medium heat; brown 4-5 minutes

on each side. Remove pork from pan. Add shallots, tarragon, and wine; simmer for 3 minutes. Add vinegar and bring to a boil. Continue

cooking and stirring until the mixture thickens. Stir in cream;

return pork to pan. Heat for a minute, turning pork over to coat

it. Add salt and pepper to taste.