Tarragon Pork Tenderloin

Life of a food blogger: when you're really hungry, a photo of the leftovers will have to do. Also, this was very tasty. It's very rich, due to the cream and crème fraîche - feel free to use lighter versions if you'd like. (Even milk instead of the cream will work well, although this will make a runnier sauce.)

Tarragon Pork Tenderloin
Serves 4 (at least)

600 g pork tenderloin, in thin strips
200 g mushrooms, divided into smaller pieces
200 ml crème fraîche
200 ml cream
3 tbsp cognac
3 tbsp chili sauce (Heinz or similar - that means thick, and without much heat)
1 tbsp dried tarragon
1 tsp cayenne pepper
salt, pepper
butter for frying

Fry the meat in some butter. Let it color and then remove it from the pan. Brown the mushrooms and fry until they release their liquid. Add the meat back to the pan.

Whisk together cream, crème fraîche, cognac, chili sauce, tarragon and cayenne pepper, and add to the pan. Cook for a few minutes until your sauce looks good, and the meat is cooked through. Season with salt and pepper. Serve with rice, and whatever fresh herbs you might have.

Recipe in Swedish:
Fläskfilé i dragonsås