pork tenderloin cutlets with tarragon sauce and kale mashed potatoes

clean tenderloin and slice diagonally into 1-inch pieces. pound pieces between plastic wrap until uniformly thin (about 1/4 inch). dredge in flour seasoned with salt and pepper. saute until golden, about 4 minutes on the first side and 2 on the second, in olive oil. remove and keep warm. add shallots to pan; add butter if necessary. when shallots are cooked, deglaze pan with vermouth and add chopped tarragon and dijon mustard. reduce. pour over pork and serve with kale mashed potatoes: http://www.101cookbooks.com/archives/001566.html (i followed the recipe almost exactly but whipped the potatoes with butter and cream before adding the kale; i also kept the potato skins on)