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very nice indeed! easy to make and commonly used ingredience so didnt need to go shopping!! Try this with lamb also........yum!! While prepairing, dont forget to have a glass of the wine used in cooking. itll make the meal taste even better.(lol)

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sugar baby June 05, 2002

This was very good. We had it for Christmas dinner :-)

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Paris D December 25, 2012

This was heavenly! I cannot wait to make it again!

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Ringea June 17, 2010

yum...my friend told me to try this and sure glad I did....awesome......thanks

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shelleyducharme May 03, 2010

Perfection! Plus! This was as tender as any pork tenderloin I have ever made. I followed this exactly, except I took a garlic bulb, cut in half- and rubbed the meat with the garlic first. Then proceeded from there exactly. I loved the sauce so much I could of eaten it right off the spoon!! Yum! There was nothing left except a spot where it was. Thanks for a lovely dinner. April 2010

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Andi of Longmeadow Farm April 01, 2010

absolutely devine!! Used milk instead of cream and it worked very well!

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kitina October 18, 2009

I have prepared port tenderloin in a LOT of different ways over the years. Pork tenderloin is pretty good no matter what - but wow did this set the bar a lot higher! We really didn't even need a knife to cut it. I didn't have cream fraice, so used sour cream. The pork was perfect, the sauce was perfect. Served it with btternt squash and a wild rice mixture. A great meal suitable for company!

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Z-chef October 03, 2009

fantastic!! i used sour cream thinned out with a bit of heavy cream as a sub for creme fraiche. i also sauteed some red onion and garlic when deglazing the pan with wine. this is a fabulous dish, and so easy too! will add to my keepers, thanks tish!

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KPD September 22, 2009

Delicious! I bought a five pound box of frozen tenderloins from my butcher and have been looking for recipes. I also seem to have an abundance of tarragon in my herb garden. I'm so happy this made enough sauce to not only go on our tenderloin, but over our brown rice as well. Since it's summer here and I didn't want to use the oven, I did it all on the stove top in the same skillet. After browning the tenderloin on all sides, I added 1/2 cup of pinot grigio to the pan and let that reduce by one half, then covered the pan and let the tenderloin braise for 15 minutes until the internal temp was 145F. Then I removed the meat to a platter and covered it with foil and it came up to 165F (perfect!). To the skillet I added another 1/4 cup wine and the creme fraiche/dijon/tarragon mixture and stirred until just combined. Oh, I only used one 3/4 pound tenderloin since it's just my partner and I. Thank you for sharing.

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Chef-Boy-I-Be Illinois August 27, 2009

Absolutely wonderful flavors in this dish, thanks so much for posting, Tish! DH made this for me last night. We did not have heavy cream or creme fraiche so he used a combination of sour cream and half&half and that worked really well. Also, after removing the pork from the oven DH deglazed the pan a second time with more wine. Yum! Served with Acorn squash roasted with Bourbon, brown sugar and butter, and a green salad with a blue cheese vinaigrette. That was fine dining on Saturday night at the kitchen table.

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Trinkets November 09, 2008
Pork Tenderloin with Tarragon-Mustard Sauce