Rinse the meat and pat dry with kitchen paper. Wrap the pork in cling film and flatten a little with a rolling pin or your fist to make escalopes.
Wash tarragon sprigs and remove the leaves from the stalks.
In a frying pan melt half the butter and the olive oil over a medium heat.
When the butter foams add the pork and cook for 5 minutes on each side.
Season the meat with a pinch of salt and grind of black pepper. Scatter the tarragon leaves over the pork.
Pour in the wine and bring to a simmer. Turn the heat down and cover the pan with a lid. Cook for a couple of minutes.
Check the pork is cooked through by inserting a sharp knife and pulling the meat apart slightly. If it’s still slightly pink, cook for a little longer.
Remove the meat from the pan and keep warm.
Turn the heat up a notch and let the juices bubble until they have reduced by half. Add the remaining butter to the juices. Scrape any bits of browned meat from the bottom of the pan and mix into the juices.
Pour the sauce over the meat and serve immediately.
Don’t have any tarragon? Use ½ teaspoon of crushed fennel seeds for this quick and simple supper instead.