PORK LOIN TARRAGON
Bone-in, centre-cut pork loin roast, cooked on the stove-top with wine and finished with a mustard and tarragon gravy.
Provided by Jennifer
Categories Main Course
Time 1h50m
Number Of Ingredients 13
Steps:
- Heat oil over medium-high in a large, heavy-bottomed pot with a lid, such as a Dutch oven, big enough to hold your roast. Season roast with salt and pepper. Place top/fat-side down into the pan and allow to cook until golden. Flip over roast and allow to cook another few minutes. Add garlic cloves and shallots to the pan and stir around the pan a minute or so to soften (watch closely so they don't scorch).
- Add wine to pan and allow to boil for a minutes, then reduce heat to medium-low, placing the lid over-top slightly ajar, so that pot is not completely covered. Cook for 20 minutes, flip roast and stirring, making sure there is liquid in the pan that is at a gentle simmer. Continue cooking, flipping and checking every 20 minutes, for a total of about 1 1/2 hours, adding more wine if necessary if pan gets dry, or until the roast internal temperature reaches 135-140 degrees when tested with a thermometer. Remove roast to a cutting board and tend loosely with foil.
- To the pan, add chicken broth, heavy cream, Dijon and tarragon. Bring to a simmer, stirring pan to loosen any brown bits on the bottom of the pan. Season with salt and pepper. If necessary, thicken sauce by stirring together water and cornstarch and adding a bit at a time to the gravy until sauce thickens as much as you'd like.
- Keep sauce warm. Cut pork away from bone in one large piece and thinly slice to serve with gravy or alternately, cut down through the roast and bone into thicker chops and serve drizzled with sauce.
Nutrition Facts : Calories 539 kcal, Carbohydrate 7 g, Protein 36 g, Fat 37 g, SaturatedFat 14 g, Cholesterol 138 mg, Sodium 172 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 20 g, ServingSize 1 serving
ROAST PORK TENDERLOIN WITH MUSTARD-TARRAGON SAUCE
Provided by Kelsey Bunker
Categories Herb Mustard Marinate Roast Low Cal Dinner Pork Tenderloin Fall Winter Tarragon Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- Slice pork crosswise into rounds and serve with sauce.
PORK TENDERLOIN WITH TARRAGON-MUSTARD SAUCE
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
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
GARLIC-ROASTED PORK WITH TARRAGON SAUCE
Make and share this Garlic-Roasted Pork With Tarragon Sauce recipe from Food.com.
Provided by PaulaG
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Place pork on a baking sheet. Cut four 1/2-inch slits.
- in pork and place a garlic half in each slit. Sprinkle.
- evenly with 1/4 teaspoon of the salt, pepper, and paprika.
- Bake 22-24 minutes or until just barely pink in the center.
- When pork is cooked, place on cutting board and let stand.
- 3 minutes before thinly slicing on the diagonal.
- Just before pork is done, combine remaining ingredients except.
- oil in a small saucepan. Cook 2-3 minutes over medium heat or.
- until just heated through. Do not bring mixture to a boil.
- Remove from heat, stir in oil, and
- serve alongside pork for dipping.
Nutrition Facts : Calories 197, Fat 8.6, SaturatedFat 2.5, Cholesterol 75.5, Sodium 412.3, Carbohydrate 3.3, Fiber 0.2, Sugar 2.5, Protein 25.4
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