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Epicurious

Roast Pork Tenderloin with Mustard-Tarragon Sauce

4.5

(88)

Recipe information

  • Total Time

    1 1/2 hours

  • Yield

    Makes 6 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

Preparation

  1. Step 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.

    Step 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.

    Step 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.

    Step 4

    Slice pork crosswise into rounds and serve with sauce.

TagsFrenchEuropeanPork TenderloinPorkMeatTarragonHerbs & SpicesMainDinnerEasyWeeknight MealsRoastFallBon Appétit
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