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 and place garlic and broth mixture in blender. Cover and blend until pure consistency is reached. Heat olive oil in large nonstick skillet over medium-high heat. Add pork and cook 1 to 1-1/2 minutes per side or until browned. Pour garlic pure into skillet. Sprinkle with parsley, tarragon, salt and pepper. Bring to a boil and cover. Reduce heat to low; simmer 10 to 15 minutes or until pork is juicy and barely pink in center. Remove pork from skillet and 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.
Ready in 1 hour