|Pork tenderloin||2 Pound, cut in 0.75 inch slices|
|Freshly ground pepper||To Taste|
|Butter/Margarine||1⁄4 Cup (4 tbs) (0.5 Stick)|
|Milk||1 Cup (16 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1 Tablespoon|
|Mushrooms||10 , sliced|
|Lemon juice||2 Teaspoon|
Sprinkle the pork slices with salt and pepper.
Brown the pork in the butter in a skillet over medium heat.
Remove to a casserole, leaving the drippings in the skillet.
Whisk the flour into the drippings over medium heat.
Gradually whisk in the milk and chicken broth.
Stir in the onion and mushrooms and bring to a boil.
Remove from heat.
Stir in the lemon juice and tarragon and pour evenly over the pork slices.
Bake, covered, at 350 degrees for 30 to 45 minutes or until pork is cooked through and tender.