1. Combine pork, 2 tablespoons oil, mustard and tarragon in medium bowl; stir until well coated.
2. Heat large nonstick skillet over medium-high. Stir-fry pork for 10 minutes or until browned and cooked through; set aside on separate plate.
3. Heat remaining 1 tablespoon oil in skillet, cook onion, pepper and carrots for 8 minutes or until tender-crisp, stirring occasionally. Return pork and any accumulated juices to skillet; cook 1 minute until heated through. Stir in hot sauce if desired. Serve 4 cups of the pork mixture. Reserve remaining pork mixture (about 2 cups) for Double-Time Pork Stuffed Potatoes recipe.