ROAST PORK LOIN WITH TARRAGON CREAM
- 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
- 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.
Top Asked Questions
How to cook a pork loin tarragon roast?Heat oil over medium-high in a large, heavy-bottomed pot with a lid, such as a Dutch oven, big enough to hold your roast. Season roast with salt and pepper. Place top/fat-side down into the pan and allow to cook until golden. Flip over roast and allow to cook another few minutes.
How to make cream and tarragon sauce for pork?Add the wine, bring to the boil and simmer for 5 minutes to reduce by half. Add the stock and simmer for another 5 minutes. Then add the cream, ground pepper, pork and tarragon and heat through for a few minutes.
How to cook pork tenderloin with creamy mustard sauce?To cook fully with no pink at all, just take it to 68°C (155°F) – around 3 more minutes baking time; Rest – Rest the pork for 5 minutes before slicing and serving along with the sauce; Sauce – While the pork is resting, make the sauce. Return the skillet to the stove over medium heat. Add the cream and both mustards.
What's the best way to roast a 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.
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PORK TENDERLOIN WITH CREAMY MUSTARD SAUCE | RECIPETIN EATS
5/5 (45)Total Time 33 minsCategory MainCalories 357 per serving
- Preheat oven: Preheat oven to 200°C / 390°F (180°C fan). Place a rack over a tray (for resting the cooked meat).
- Sear pork: Heat oil in a large oven-proof skillet over medium-high heat. Sear pork all over until golden. This takes around 5 minutes (I sear 4 sides).
- Bake (Note 5): Transfer the skillet with the pork in it to the oven. Bake for 12 - 15 minutes or until an instant read thermometer reads 65°C / 149°F. This will have a blush of pink, a perfect medium for optimum juiciness. (For no pink at all, add 3 minutes cooking and target an internal temperature of 68°C / 155°F.)
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- Heat oil over medium-high in a large, heavy-bottomed pot with a lid, such as a Dutch oven, big enough to hold your roast. Season roast with salt and pepper. Place top/fat-side down into the pan and allow to cook until golden. Flip over roast and allow to cook another few minutes. Add garlic cloves and shallots to the pan and stir around the pan a minute or so to soften (watch closely so they don't scorch).
- Add wine to pan and allow to boil for a minutes, then reduce heat to medium-low, placing the lid over-top slightly ajar, so that pot is not completely covered. Cook for 20 minutes, flip roast and stirring, making sure there is liquid in the pan that is at a gentle simmer. Continue cooking, flipping and checking every 20 minutes, for a total of about 1 1/2 hours, adding more wine if necessary if pan gets dry, or until the roast internal temperature reaches 135-140 degrees when tested with a thermometer. Remove roast to a cutting board and tend loosely with foil.
- To the pan, add chicken broth, heavy cream, Dijon and tarragon. Bring to a simmer, stirring pan to loosen any brown bits on the bottom of the pan. Season with salt and pepper. If necessary, thicken sauce by stirring together water and cornstarch and adding a bit at a time to the gravy until sauce thickens as much as you'd like.
- Keep sauce warm. Cut pork away from bone in one large piece and thinly slice to serve with gravy or alternately, cut down through the roast and bone into thicker chops and serve drizzled with sauce.
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- In a small saucepan, bring broth, cream, tarragon sprigs and shallot and reduce by half. Meanwhile, in a small bowl, dissolve cornstarch in water. Add to reduced sauce, whisking constantly. Strain. Add fresh tarragon.
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