Herbed Pork Scaloppini

Happy FRIDAY!!! Thanks to Curt for this one:
(serves 4)

1 large pork tenderloin (about 1 lb.), cut into 4 equal pieces and pounded to 1/4" thick
Sea* Salt
Freshly ground pepper*
5 T. butter*
2 garlic cloves, minced
3/4 cup low sodium chicken broth
2 T. lemon juice
1 t. brown sugar
1/4 t. fresh tarragon, chopped
1/4 t. fresh garlic* chives, chopped
1/4 t. lemon* basil, chopped (see, wouldn't it be FUN to snip these from your herb "farm"? - DO it!!)
Parsley sprigs for garnish
Lemon wheels for garnish

Pat cutlets dry with paper towels and season with S&P. Melt 1 T. butter in large skillet over med. heat. Cook 2 cutlets until golden brown and cooked through, 1-2 mins. per side. Transfer to platter and tent with foil. Repeat with additional 1 T. butter and remaining cutlets. Add garlic and additional 1 T. butter to same skillet and cook until fragrant, about 30 sec. Stir in broth, lemon juice, sugar, and any accumulated pork juices and simmer until slightly thickened, about 5 mins. Remove from heat; whisk in herbs and remaining butter. Place buttered wide egg noodles on plates; top with cutlets. Pour the sauce equally, and garnish with parsley and lemon. I think I would serve garlic/Ponzu Citrus Sauce by Kikkoman/EVOO roasted pencil thin asparagus sprinkled with toasted sesame seeds with this. Man, oh Man!!!

"To console does not mean to take away the pain, but rather to be there and say, 'You are not alone, I am with you. Together we can carry the burden. Don't be afraid. I am here.' That is consolation. We all need to give it as will as to receive it." Cool Beans.

Have FUN today, TGIF!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Love,

MM