Ingredients
3 tablespoons minced fresh tarragon2 tablespoons minced fresh thyme1 tablespoon minced fresh rosemary2 garlic cloves, minced2 teaspoons smoked paprika1 teaspoon kosher salt1/4 teaspoon coarsely ground pepper6 tablespoons olive oil, divided1 pork tenderloin (1 pound), cut into 12 slices1 tablespoon all-purpose flour1/2 cup beef broth2 tablespoons minced fresh chives
Preparation
In a small bowl, combine tarragon, thyme, rosemary, garlic, paprika, salt, pepper and 4 tablespoons oil. Flatten pork slices to 1/4-in. thickness. Rub slices with herb mixture; cover and refrigerate 15 minutes.
In a large skillet, cook pork in remaining oil in batches over medium-high heat 1-2 minutes on each side or until browned. Remove and keep warm.
Stir flour into pan until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with pork and sprinkle with chives.
