Sunday: pork geschnetzeltes with tarragon-mustard sauce

A bit of a random one:
Lightly brown geschnetzelted pork in rapeseed oil, season and set aside.
Cook diced onion and carrot in the oil with some minced garlic. When the carrots soften add some flour and cook another minute or so. Add vermouth, water, chopped tarragon, and prepared mustard and mix well. Add back the pork and cook 5-10 minutes. Add a bit of cayenne and adjust seasoning.

We ate this with oven-roasted potatoes and the usual green salad.