Sautéed Pork Tenderloin With Shallot-Tarragon Sauce

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1 1/4 pounds pork tenderloin, trimmed

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/8 teaspoon black pepper

1 tablespoon vegetable oil

1/2 cup sliced shallots

1/2 cup dry white wine

1/2 cup apple juice

1 tablespoon Dijon mustard

1 teaspoon chopped fresh tarragon

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