Pork Tenderloin With Tarragon Sauce – a delicious recipe with pork tenderloin, salt, fresh ground pepper, mustard, butter, tarragon. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Cut whole pork tenderloin into 1 inch slices, trimming off excess fat, and dividing the entire amount into 8 equal pieces.
2
Place meat on sheet of waxed paper. Sprinkle with salt and pepper; put another sheet on top of meat. With side of fist, pound to flatten slightly. Brush with mustard.
3
Heat butter in heavy skillet or frying pan. Slowly brown meat on both sides over medium heat, cooking 5 minute on each side until pinkness disappears entirely.
4
Remove meat onto heated platter. Keep warm.
5
Sprinkle tarragon over bottom of pan; add beef broth and heat to boiling, whisking to scrape up brownings from bottom of pan. Boil 2 minute.
6
Add cream. Boil, whisking, until reduced and thickened.
7
Taste and add more salt and pepper, if desired.
8
Pour sauce over cooked meat on platter. Serve immediately.
475
kcal
Calories
34
g
Fat
1
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/4 lbs pork tenderloin, 1/4 teaspoon salt, 1/4 teaspoon fresh ground pepper, 1 tablespoon dijon-style mustard, and more.
Yes, Pork Tenderloin With Tarragon Sauce falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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