Pork Tenderloin with Tarragon-Mustard Sauce
- Reviews 14
Ready In: 1 hr
Serves: 6
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
Directions
- 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.
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