Donna Fales

Ingredients

• 1 1/4 pounds pork tenderloin, trimmed
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1/2 cup sliced shallots
• 1/2 cup dry white wine
• 1/2 cup apple juice
• 1 tablespoon Dijon mustard
• 1 teaspoon chopped fresh tarragon