roast pork tenderloin with mustard-tarragon sauce
Alex Irvine
From Epicurious...
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
directions
- 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 375°F. 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 145°F, 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.
Source: Epicurious
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