Roast Pork Tenderloin With Mustard-Tarragon Sauce Recipe

Name: Roast Pork Tenderloin With Mustard-Tarragon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry white wine; 6 garlic cloves, pressed; 1/4 cup olive oil; 2 tablespoons coarsely chopped fresh rosemary; 1 tablespoon coarsely chopped fresh thyme; 8 whole allspice, crushed; 2 (12-ounce) pork tenderloins; 5 tablespoons Dijon mustard, divided; 3/4 cup heavy cream; 1/2 cup low-salt chicken broth; 2 tablespoons chopped fresh tarragon

Servings: persons

1 cup dry white wine
6 garlic cloves, pressed
1/4 cup olive oil
2 tablespoons coarsely chopped fresh rosemary
1 tablespoon coarsely chopped fresh thyme
8 whole allspice, crushed
2 (12-ounce) pork tenderloins
5 tablespoons Dijon mustard, divided
3/4 cup heavy cream
1/2 cup low-salt chicken broth
2 tablespoons chopped fresh tarragon

1
Mix wine, garlic, oil, rosemary, thyme, and allspice in large resealable plastic bag. Add pork and turn to coat. Marinate at least 30 minutes and up to 1 hour, turning bag occasionally.
2
Preheat oven to 375u00b0F. Remove pork from marinade and place on rack on rimmed baking sheet; discard marinade. Spread 3 tablespoons mustard all over pork. Roast until thermometer inserted into thickest part of pork registers 145u00b0F, about 25 minutes. Transfer pork to platter and let stand 10 minutes.
3
Meanwhile, boil cream, broth, tarragon, and remaining 2 tablespoons mustard in heavy medium saucepan until reduced to 1 cup, whisking occasionally, about 10 minutes. Season sauce to taste with pepper.
4
Slice pork crosswise into rounds and serve with sauce.

707

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup dry white wine, 6 garlic cloves, pressed, 1/4 cup olive oil, 2 tablespoons coarsely chopped fresh rosemary, and more.

Yes, Roast Pork Tenderloin With Mustard-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.

Roast Pork Tenderloin With Mustard-Tarragon Sauce

How did you like this recipe?

Frequently Asked Questions