Roast Pork Tenderloin with Mustard-Tarragon Sauce |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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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.
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