Pork Medallions In Tarragon Sauce Recipes

ROAST PORK LOIN WITH TARRAGON CREAM

Roast Pork Loin with Tarragon Cream image

Provided by Chuck Williams

Categories Milk/Cream Pork Roast Dinner Winter Tarragon Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

1 bone-in pork loin, 3-4 lb (1.5-2 kg)
3 large cloves garlic, slivered
Salt and ground pepper
4 tablespoons (2 oz/60 g) unsalted butter
3 tablespoons minced shallot
1/2 cup (4 fl oz/125 ml) chicken broth
2-3 tablespoons Dijon mustard
1 cup (8 fl oz/250 ml) heavy (double) cream
2-3 tablespoons chopped fresh tarragon

Steps:

Preheat the oven to 400°F (200°C).
With the tip of a sharp knife, cut slits 3/4 inch (2 cm) deep all over the pork loin. Insert the garlic slivers into the slits. Sprinkle the meat generously with salt and pepper and place in a roasting pan.
Roast until an instant-read thermometer inserted into the thickest part of the loin away from the bone registers 135°-140°F (57°-60°C) for medium, about 55 minutes. Transfer to a cutting board, tent with aluminum foil, and let rest while you make the sauce.
In a sauté pan over low heat, melt the butter. Add the shallot and sauté slowly until soft, about 5 minutes. Add the broth and let cook until almost totally evaporated, about 5 minutes. Whisk in 2 tablespoons of the mustard and the cream and simmer until the sauce is slightly thickened, about 5 minutes. Stir in 2 tablespoons of the tarragon and season with salt and pepper. Taste and adjust the seasoning with more mustard or tarragon. Remove from the heat and keep warm.
To serve, carve the pork roast into single chops with the bone and arrange on a warmed platter or individual plates. Spoon the sauce over the chops.
Enriching sauces
Enriching, or finishing, a sauce with cream adds a bit more fat, but it gives the sauce a luscious, velvety quality. Always use heavy (double) cream for this step. Its high fat content keeps it from curdling at high temperatures.

PORK TENDERLOIN WITH TARRAGON-MUSTARD SAUCE

Pork Tenderloin with Tarragon-Mustard Sauce image

Make and share this Pork Tenderloin with Tarragon-Mustard Sauce recipe from Food.com.

Provided by TishT

Categories Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup creme fraiche or 1/4 cup whipping cream
1/4 cup Dijon mustard
2 tablespoons fresh tarragon, minced
2 3/4 lbs pork tenderloin
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1 tablespoon canola oil
1/2 cup white wine

Steps:

Preheat oven to 400F.
In small bowl, stir together creme fraiche, mustard and tarragon.
Sprinkle pork tenderloins with salt and pepper.
Heat large skillet over medium hig heat until hot.
Add oil; heat until hot.
Cook pork 4-6 minutes or until browned, turning once.
Place pork in shallow roasting pan.
Place same skillet over high heat.
Add wine; bring to a boil, scraping up browned bits from bottom of skillet.
Pour wine mixture around pork in roasting pan.
Brush pork with 2 Tbs of the mustard mixture.
Bake 15-25 minutes or until internal tem reaches 145 Deg.
Place on serving platter, cover loosely with foil Place roasting pan over low heat.
Whisk remaining mustard mixture into pan juices.
Slice tenderloin into medallions; pour sauce over pork.

Nutrition Facts : Calories 332.4, Fat 13.9, SaturatedFat 5, Cholesterol 148.8, Sodium 328.6, Carbohydrate 2.2, Fiber 0.5, Sugar 0.3, Protein 44

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