Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 3/4 To 2 1/4 lb pork tenderloin 3 tb Dried tarragon, OR
1/4 c Olive oil 6 tb Chopped fresh tarragon
Salt freshly ground black -leaves
-pepper 1/3 c Cognac
1/4 c Butter 2 c Heavy cream

Coat the tenderloin with the oil and sprinkle with salt and pepper to
taste. Place the tenderloin in a roasting pan and cook in a preheated
425'F oven for 30 to 35 minutes.

In a small saucepan, melt the butter over moderate heat until it
bubbles. Add the tarragon. Add the Cognac a third at a time, set-
ting it aflame after each addition and allowing the flames to die out
after each flaming. Add the heavy cream, bring the mixture to a boil,
simmer it until it is reduced by half, and season with salt and
pepper.

Carve tenderloin into medallions and place on a warm serving plate.
Spoon sauce over pork. Serve immediately. Serves 4 to 6.

House Beautiful/June/94 Scanned fixed by Di Gary

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