Pork Tenderloin With Tarragon Mustard Sauce Recipes

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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

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

ROAST PORK TENDERLOIN WITH MUSTARD-TARRAGON SAUCE



Roast Pork Tenderloin with Mustard-Tarragon Sauce image

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

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

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 SAUCE



Pork Tenderloin With Tarragon Sauce image

I got this recipe out of my My Great Recipes card file. This is deeeeelicious! Its not super easy to make but well worth the effort. My whole family loves it. :)

Provided by Judy81350

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/4 lbs pork tenderloin
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 tablespoon dijon-style mustard
1 tablespoon butter or 1 tablespoon margarine
1/2 teaspoon dried tarragon leaves
1/3 cup canned beef broth, undiluted
1/2 cup whipping cream
salt and pepper

Steps:

  • Cut whole pork tenderloin into 1 inch slices, trimming off excess fat, and dividing the entire amount into 8 equal pieces.
  • Place meat on sheet of waxed paper. Sprinkle with salt and pepper; put another sheet on top of meat. With side of fist, pound to flatten slightly. Brush with mustard.
  • Heat butter in heavy skillet or frying pan. Slowly brown meat on both sides over medium heat, cooking 5 minute on each side until pinkness disappears entirely.
  • Remove meat onto heated platter. Keep warm.
  • Sprinkle tarragon over bottom of pan; add beef broth and heat to boiling, whisking to scrape up brownings from bottom of pan. Boil 2 minute.
  • Add cream. Boil, whisking, until reduced and thickened.
  • Taste and add more salt and pepper, if desired.
  • Pour sauce over cooked meat on platter. Serve immediately.

Nutrition Facts : Calories 322.8, Fat 21.6, SaturatedFat 11.3, Cholesterol 141.9, Sodium 311.8, Carbohydrate 1, Protein 30

MUSTARD & TARRAGON PORK STEAKS



Mustard & Tarragon Pork Steaks image

An elegant dinner dish which is inexpensive and easy to prepare

Provided by hjalmar

Time 5m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Season the steaks on both sides with salt and pepper
  • Heat the butter and oil together in a large skillet and as soon as the butter stops foaming add the steaks. Cook over a medium heat for 3-4 minutes each side until golden. Remove from the pan and wrap loosely in foil. Rest for 5 minutes.
  • Add the stock to the pan and simmer for 3 minutes then stir in the cream and mustard and simmer gently for 1-2 minutes until thickened slightly. Add the tarragon and remove from the heat.
  • Arrange the pork on plates, pour over the sauce, and serve with some steamed green vegetables, if desired.

PORK TENDERLOIN WITH MUSTARD SAUCE



Pork Tenderloin with Mustard Sauce image

A wonderful overnight marinade makes the pork so flavorful - serve with the delicious, creamy mustard sauce. A super dish for buffets and potlucks, as it doesn't need to be piping hot. I never cease to get many recipe requests for this one!

Provided by THERRELLFAMILY

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 9h15m

Yield 8

Number Of Ingredients 8

⅓ cup red wine
⅓ cup soy sauce
2 tablespoons light brown sugar
2 pounds pork tenderloin
⅓ cup mayonnaise
⅓ cup sour cream
1 ½ tablespoons mustard powder
1 tablespoon minced fresh chives

Steps:

  • Combine wine, soy sauce, and brown sugar in a large resealable plastic bag. Place tenderloin in bag, and refrigerate overnight, or at least 8 hours.
  • In a small bowl, combine mayonnaise, sour cream, mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve.
  • Preheat oven to 325 degrees F (165 degrees C). Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 145 degrees F (63 degrees C). Let rest for a few minutes, then cut into 1/2 inch thick slices. Serve with mustard sauce.

Nutrition Facts : Calories 258.5 calories, Carbohydrate 5.5 g, Cholesterol 81.4 mg, Fat 13.9 g, Fiber 0.2 g, Protein 25 g, SaturatedFat 3.7 g, Sodium 718.8 mg, Sugar 3.7 g

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

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.

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