Instructions: Place chicken broth and garlic in small saucepan. Bring to a boil over high heat. Cover; reduce heat to low. Simmer 25 to 30 minutes or until garlic mashes easily with fork. Set aside to cool. Puree until smooth in blender or food processor.

Heat olive oil in large nonstick skillet over medium-high heat. Add pork; cook 1 to 1 1/2 minutes on each side or until browned. Pour garlic puree into skillet. Sprinkle with parsley, tarragon, salt and pepper. Bring to a boil; cover. Reduce heat to low; simmer 10 to 15 minutes or until pork is juicy and barely pink in center. Remove pork from skillet; keep warm.

Combine flour and water in small cup. Slowly pour flour mixture into skillet; bring to a boil. Cook and stir until mixture thickens. Stir in sherry. Serve sauce over pork and rice. Garnish as desired.

This recipe yields 4 servings.

Comments: Recent studies have shown that garlic is a proven antibiotic, reduces blood-cholesterol levels and is an effective decongestant.

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