PORK LOIN TARRAGON
Bone-in, centre-cut pork loin roast, cooked on the stove-top with wine and finished with a mustard and tarragon gravy.
Provided by Jennifer
Categories Main Course
Time 1h50m
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 539 kcal, Carbohydrate 7 g, Protein 36 g, Fat 37 g, SaturatedFat 14 g, Cholesterol 138 mg, Sodium 172 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 20 g, ServingSize 1 serving
PORK TENDERLOIN
Here's a great recipe for a pork tenderloin marinated overnight and smothered in a warm apple jelly.
Provided by Cookinkim
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Rub meat with the mustard powder and thyme to taste. Place in a nonreactive dish and add 1/2 cup sherry, 1/2 cup soy sauce, the garlic and the ginger. Coat the loin well, cover and refrigerate overnight.
- Preheat oven to 325 degrees F (165 degrees C).
- Bake in the preheated oven for 25 minutes per pound, or until the internal temperature reaches 145 degrees F (63 degrees C). Baste the pork occasionally while cooking.
- Meanwhile, heat the apple jelly in a small saucepan over medium heat. Add 2 tablespoons sherry and 1 tablespoon soy sauce, stir well, reduce heat to low and let simmer. Pour over the tenderloin when it's done.
Nutrition Facts : Calories 367 calories, Carbohydrate 30.7 g, Cholesterol 122.8 mg, Fat 6.7 g, Fiber 0.3 g, Protein 40.7 g, SaturatedFat 2.2 g, Sodium 1453.6 mg, Sugar 26.3 g
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.
MUSTARD & TARRAGON PORK STEAKS
An elegant dinner dish which is inexpensive and easy to prepare
Provided by hjalmar
Time 5m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Season the steaks on both sides with salt and pepper
- Heat the butter and oil together in a large skillet and as soon as the butter stops foaming add the steaks. Cook over a medium heat for 3-4 minutes each side until golden. Remove from the pan and wrap loosely in foil. Rest for 5 minutes.
- Add the stock to the pan and simmer for 3 minutes then stir in the cream and mustard and simmer gently for 1-2 minutes until thickened slightly. Add the tarragon and remove from the heat.
- Arrange the pork on plates, pour over the sauce, and serve with some steamed green vegetables, if desired.
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
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