ROAST PORK TENDERLOIN WITH MUSTARD-TARRAGON SAUCE
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
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.
ROAST PORK LOIN WITH TARRAGON CREAM
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
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.
GARLIC-ROASTED PORK WITH TARRAGON SAUCE
Make and share this Garlic-Roasted Pork With Tarragon Sauce recipe from Food.com.
Provided by PaulaG
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Place pork on a baking sheet. Cut four 1/2-inch slits.
- in pork and place a garlic half in each slit. Sprinkle.
- evenly with 1/4 teaspoon of the salt, pepper, and paprika.
- Bake 22-24 minutes or until just barely pink in the center.
- When pork is cooked, place on cutting board and let stand.
- 3 minutes before thinly slicing on the diagonal.
- Just before pork is done, combine remaining ingredients except.
- oil in a small saucepan. Cook 2-3 minutes over medium heat or.
- until just heated through. Do not bring mixture to a boil.
- Remove from heat, stir in oil, and
- serve alongside pork for dipping.
Nutrition Facts : Calories 197, Fat 8.6, SaturatedFat 2.5, Cholesterol 75.5, Sodium 412.3, Carbohydrate 3.3, Fiber 0.2, Sugar 2.5, Protein 25.4
PORK WITH CREAMY TARRAGON WINE SAUCE
I came up with this recipe one night when it was my turn to cook and it ended up being a huge hit. It's so quick and easy that I have made it several times now. It also works well with chicken breasts. As a side dish, I usually serve it with some egg noodles and/or wilted spinach.
Provided by Bakabeth
Categories Very Low Carbs
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Before starting, heat the oven up to 350 degrees and put the cream cheese out so it will soften a little.
- Trim all fat off the pork chops. Pound thin to tenderize and sprinkle each side lightly with salt, pepper and italian seasoning.
- Heat up a frying pan to medium high. Once warm, add olive oil and butter. Add garlic and sautee until lightly brown.
- Place pork chops in center of pan and cook on one side until bottom is lightly brown and seared, about 2-3 minutes depending on thickness. Flip chops and cook for an additional minute or until cooked through fully. Be careful not to overcook.
- Remove chops from pan. Add red wine and chicken broth and bring to a boil.
- Add cream cheese to mixture and whisk in with a fork. Reduce heat and let simmer for 5 minutes. Season with salt and pepper to taste.
- Put chops back into pan and place in the oven for 10 minutes.
- Remove pan from oven and sprinkle with the tarragon, mixing thoroughly. Enjoy!
PORK TENDERLOIN WITH TARRAGON-MUSTARD SAUCE
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
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
PORK TENDERLOIN WITH TARRAGON SAUCE
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
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
PORK CHOPS IN A CREAMY GARLIC SAUCE
From one of my cookbooks but I cut it out long ago and don't know which one it was from. Trying to post all my clippings so that I can finally make them! Serve with white rice.
Provided by Oolala
Categories Pork
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken broth and garlic in a small saucepan and bring to a boil over high heat, cover; reduce heat to low and simmer 25-30 minutes. or until garlic mashes easily with a fork. Set aside to cool and then puree until smooth in a blender or food processor.
- Heat olive oil in a large, non-stick skillet over medium-high heat. Add the pork and cook 1 to 1 1/2 minutes on each side or until browned.
- Pour the garlic puree into the skillet and sprinkle with the parsley, tarragon, salt and pepper. Bring to a boil; cover. Reduce heat to low; simmer 15-20 minutes until pork is juicy and barely pink in center. Remove pork from skillet and keep warm.
- Combine flour and water in a small cup and slowly pour into skillet; bring to a boil. Cook, stirring, until mixture thickens. Stir in sherry.
- Serve sauce over pork and rice.
Nutrition Facts : Calories 101, Fat 2, SaturatedFat 0.4, Sodium 333.1, Carbohydrate 11.3, Fiber 0.6, Sugar 0.7, Protein 4
SAUTEED PORK TENDERLOIN WITH SHALLOT TARRAGON SAUCE
Make and share this Sauteed Pork Tenderloin With Shallot Tarragon Sauce recipe from Food.com.
Provided by dicentra
Categories Pork
Time 30m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Cut the pork crosswise into 1-inch pieces; flatten each piece to 1/2-inch thickness using fingertips.
- Combine flour, salt, and pepper in a large zip-top plastic bag; add pork to bag. Seal and shake to coat.
- Heat oil in a large nonstick skillet over medium-high heat. Add pork; cook 4 minutes on each side or until browned. Remove pork from pan; keep warm.
- Add shallots to pan; cook 2 minutes or until lightly browned.
- Stir in wine, juice, mustard, and tarragon, scraping pan to loosen browned bits.
- Bring to a boil; reduce heat, and simmer 2 minutes. Serve with pork.
Nutrition Facts : Calories 235.1, Fat 9.1, SaturatedFat 2.5, Cholesterol 74.8, Sodium 325.9, Carbohydrate 8.9, Fiber 0.2, Sugar 3, Protein 24.2
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