Pork Tenderloin with Tarragon-Mustard Sauce
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
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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Reviews
- 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)
- This was very good. We had it for Christmas dinner :-)
- This was heavenly! I cannot wait to make it again!
- yum...my friend told me to try this and sure glad I did....awesome......thanks
- 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
RECIPE SUBMITTED BY
I've lived on both coasts. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. I've set up a lot of cookbooks for the purpose of OAMC (Once a Month Cooking) and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Most of the time, I try to cook and have a good dinner on the table, but I'll be honest enough to say there is still fast food occasionally in the budget! Just a quick note on how I rate recipes: ? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would make it again. 4 stars - This recipe was good, but I would change something in it next time. 3 stars - This is a recipe I would not make again, but it was OK. 2 stars - This recipe I would not make again, and we didn't like it at all. 1 star - This recipe did not work out/the taste was unappealing, and I wouldn't make it again.
