Roast Pork Loin With Tarragon Cream Food

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PORK LOIN TARRAGON



Pork Loin Tarragon image

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

1/4 cup olive oil
3 cloves garlic (peeled and whole)
3 medium shallots (peeled and quartered)
3 lb. bone-in, centre-cut pork loin roast
3 inch length fresh tarragon
1 1/2 cups dry white wine (any kind you enjoy drinking)
1 cup chicken broth
3/4 cup heavy cream
3 Tbsp Dijon mustard
3 Tbsp fresh tarragon leaves (roughly chopped)
Salt and freshly ground pepper
1 Tbsp water
1 Tbsp cornstarch

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

ROAST PORK LOIN



Roast Pork Loin image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 16

1 tablespoon vegetable oil
1 boneless center-cut pork loin roast (about 2 pounds), trimmed and tied (see below)
Kosher salt and freshly ground pepper
2 tablespoons whole-grain mustard
2 tablespoons cider vinegar
4 cups low-sodium chicken broth
2 cups all-purpose flour
2 tablespoons whole-grain mustard
1 large turnip, peeled and cut into 3/4-inch pieces
2 medium russet potatoes, peeled and cut into 1/2-inch pieces
4 large carrots, sliced
8 tablespoons unsalted butter; 6 tablespoons cut into cubes and kept cold
Kosher salt and freshly ground pepper
1 tablespoon baking powder
1 cup heavy cream
1 bunch fresh parsley, chopped

Steps:

  • Preheat the oven to 375 degrees. Heat the oil in a large ovenproof skillet over high heat. Season the pork with salt and pepper and sear on all sides until golden brown. Combine the mustard and vinegar and brush over the pork. Transfer to the oven and roast the pork until a thermometer inserted in the center reads 145 degrees, about 35 minutes.
  • Transfer the pork to a cutting board and tent with foil for 10 minutes. Remove strings, slice and serve with Fall Vegetable Cobbler (recipe below)
  • Preheat the oven to 375 degrees. Whisk the broth and 1/4 cup flour in a saucepan over medium heat. Add the mustard and vegetables; simmer until thickened, about 2 minutes. Whisk in 2 tablespoons butter and salt and pepper to taste; transfer to a 3-quart baking dish.
  • Whisk the remaining 1 3/4 cups flour, the baking powder and a pinch of salt in a bowl. Rub in the cold cubed butter with your hands until the dough resembles coarse meal. Lightly stir in 3/4 cup cream with a fork. Place big spoonfuls of dough (about 6) on top of the vegetables and brush with the remaining 1/4 cup cream. Bake until golden brown and cooked through, about 45 minutes. Scatter parsley on top.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour

ROASTED PORK LOIN WITH SPANISH ONION AND VERMOUTH



Roasted Pork Loin with Spanish Onion and Vermouth image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 22

One 3-pound pork loin, trussed
2 teaspoons Chinese five-spice powder
Kosher salt and freshly cracked black pepper
3 tablespoons canola oil
1 teaspoon chopped fresh tarragon, plus 2 whole sprigs
1 teaspoon chopped fresh thyme
2 cloves garlic, finely minced
2 cups dry vermouth
2 tablespoons chicken stock
1/4 cup heavy cream
2 tablespoons grated horseradish
2 tablespoons Dijon mustard
2 apples, quartered
2 Spanish onions, quartered, in the skins
Gremolata, recipe follows, for garnish
1/2 cup fresh parsley, chopped
1/4 cup extra-virgin olive oil
1/4 cup toasted pistachios
2 tablespoons toasted breadcrumbs
2 cloves garlic, minced
2 lemons, zested
Kosher salt and freshly cracked black pepper

Steps:

  • Preheat the oven to 350 degrees F. Season the pork loin with the Chinese five-spice powder, salt and pepper.
  • Heat a large saute pan over medium-high heat with the oil until it begins to smoke. Sear the pork on all sides until caramelized, and set aside.
  • Return the pan to the heat and lower to medium. Add the tarragon, thyme and garlic and cook until the garlic is lightly browned. Add the vermouth and chicken stock and reduce the liquid by half. Stir in the cream, horseradish and mustard, and season with salt and pepper.
  • Place the roast in the center of a large baking dish or shallow casserole dish (large enough to fit it comfortably with room on the sides). Place the apples and onions in the dish, along with the tarragon sprigs on top of the vegetables. Spoon the liquid from the pan over the roast and place in the oven.
  • Cook the roast until the internal temperature reads 150 degrees F, about 12 minutes per pound. Allow to rest for 15 minutes before serving.
  • Top with the Gremolata and serve.
  • Combine the parsley, olive oil, pistachios, breadcrumbs, garlic, lemon zest and some salt and pepper in a bowl.

ROAST PORK LOIN WITH TARRAGON CREAM



Roast Pork Loin with Tarragon Cream image

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

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

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.

ROASTED PORK LOIN



Roasted Pork Loin image

Succulent pork roast with fragrant garlic, rosemary and wine.

Provided by Kathleen Burton

Categories     Meat and Poultry Recipes     Pork

Time 1h20m

Yield 8

Number Of Ingredients 6

3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper to taste
2 pounds boneless pork loin roast
¼ cup olive oil
½ cup white wine

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
  • Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.

Nutrition Facts : Calories 238.1 calories, Carbohydrate 1.1 g, Cholesterol 53.7 mg, Fat 16.2 g, Fiber 0.2 g, Protein 18.4 g, SaturatedFat 4.5 g, Sodium 42.9 mg, Sugar 0.1 g

PORK TENDERLOIN WITH TARRAGON SAUCE



Pork Tenderloin With Tarragon Sauce image

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

1 1/4 lbs pork tenderloin
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 tablespoon dijon-style mustard
1 tablespoon butter or 1 tablespoon margarine
1/2 teaspoon dried tarragon leaves
1/3 cup canned beef broth, undiluted
1/2 cup whipping cream
salt and pepper

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

ROAST PORK TENDERLOIN WITH MUSTARD-TARRAGON SAUCE



Roast Pork Tenderloin with Mustard-Tarragon Sauce image

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

1 cup dry white wine
6 garlic cloves, pressed
1/4 cup olive oil
2 tablespoons coarsely chopped fresh rosemary
1 tablespoon coarsely chopped fresh thyme
8 whole allspice, crushed
2 (12-ounce) pork tenderloins
5 tablespoons Dijon mustard, divided
3/4 cup heavy cream
1/2 cup low-salt chicken broth
2 tablespoons chopped fresh tarragon

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.

PORK LOIN ROAST WITH BABY BELLAS



Pork Loin Roast with Baby Bellas image

Savoury, easy and delicious. This is for garlic lovers.

Provided by Bren

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h15m

Yield 6

Number Of Ingredients 11

1 (3 pound) boneless pork loin roast, trimmed of fat
3 cloves garlic, divided
8 small baby bella mushrooms, roughly chopped
½ teaspoon dried parsley
¼ teaspoon dried thyme
salt and ground black pepper to taste
1 teaspoon olive oil
½ cup dry white wine
½ cup chicken broth
1 teaspoon cornstarch, or as needed
½ cup water

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8x10-inch casserole dish.
  • Make 1/2-inch slits in pork roast using a sharp knife. Slice 2 garlic cloves; place garlic slices into the slits in pork roast.
  • Place mushrooms in the bottom of the prepared casserole dish. Sprinkle parsley, thyme, salt, and pepper over mushrooms; grate remaining garlic clove with a microplane grater over mushrooms.
  • Heat olive oil in a large skillet over medium-high heat; place pork in hot skillet and cook, turning, until lightly browned on all sides, about 5 minutes. Transfer pork to the casserole dish.
  • Stir white wine and chicken stock together in a cup; pour into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Pour wine mixture over pork.
  • Roast in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer roast to a warm serving dish; cover to keep warm.
  • Pour drippings with mushroom mixture into a saucepan; bring to a boil and cook until liquid is reduced by half. Stir cornstarch into water until smooth; pour into drippings and cook until thickened, about 3 minutes. Slice pork roast and serve with mushroom pan sauce.

Nutrition Facts : Calories 312.7 calories, Carbohydrate 1.9 g, Cholesterol 109.1 mg, Fat 13.8 g, Fiber 0.2 g, Protein 39.1 g, SaturatedFat 4.8 g, Sodium 106.8 mg, Sugar 0.4 g

PORK TENDERLOIN WITH TARRAGON-MUSTARD SAUCE



Pork Tenderloin with Tarragon-Mustard Sauce image

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

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

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

ROAST PORK TENDERLOIN WITH POTATOES AND MUSHROOMS



Roast Pork Tenderloin With Potatoes and Mushrooms image

Provided by Pierre Franey

Categories     dinner, one pot, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

2 lean pork tenderloins, about 1 3/4 pounds
Salt and freshly ground pepper to taste
1 teaspoon ground cumin
1 tablespoon chopped fresh sage or 2 teaspoons dried
12 small white onions, peeled
6 small red waxy potatoes, peeled
8 medium-size mushrooms, left whole
2 garlic cloves, unpeeled
1 bay leaf
1 tablespoon vegetable or corn oil
2 tablespoons dry white wine
1/4 cup water or fresh chicken broth
2 tablespoons chopped parsley

Steps:

  • Preheat oven to 425 degrees.
  • Sprinkle the tenderloins with salt, pepper and cumin.
  • Place the tenderloins in a roasting pan large enough to also hold the onions and potatoes in one layer. Sprinkle the tenderloins with the sage, then spread around the roast the onions, potatoes, mushrooms, garlic and the bay leaf. Brush them with the oil.
  • Place the pan on top of the stove and over medium-high heat cook, turning the pork and vegetables until they are lightly browned all over. Place the pan in the oven and bake for 30 minutes. Turn the meat and vegetables, basting a few times.
  • Pour off the fat from the pan. Add the wine and water. Crush the garlic clove with a fork, discard the skin, and blend with the gravy. Return to the oven and cook 10 more minutes.
  • To serve, cut the pork crosswise into pieces. Serve with the onions, potatoes, mushrooms and the gravy. Sprinkle with parsley.

Nutrition Facts : @context http, Calories 603, UnsaturatedFat 6 grams, Carbohydrate 81 grams, Fat 9 grams, Fiber 13 grams, Protein 50 grams, SaturatedFat 2 grams, Sodium 1856 milligrams, Sugar 13 grams, TransFat 0 grams

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From github.com


HOW TO PREPARE THE BEST CREAMY TARRAGON PORK? | SAVOURY ...
Tarragon sounds a bit unusual, but you can buy it almost everywhere. Lunch in 4 steps and 20 minutes. See the video recipe in section HOW TO? Step 1. Chop up and half – roast the pork tenderloin. Step 2. Braise the onion and the garlic, then add mushrooms and spices. Step 3. After 2 minutes, add spices, pour the wine over and braise until the ...
From savourytrips.com


THE PERFECT ROAST PORK LOIN + 8 WAYS TO USE THE LEFTOVERS ...
Pork loin (or tenderloins) cooked on the stove-top with wine and herbs, then sliced and served with a delicious, lightly creamy gravy. If using a pork loin roast, look...
From pinterest.ca


CITRUS AND CORIANDER PORK TENDERLOIN WITH FENNEL PUREE ...
For the Pork. Preheat the oven to 425ºF, line a rimmed baking sheet with foil, and oil it. Set aside. Combine the garlic, onion powder, wine, allulose, pepper, ginger, coriander, and gelatin in a small pan and bring to a boil. Reduce heat to a simmer and cook until reduced by half and you have a thick glaze.
From primalwellness.coach


10 BEST ROAST PORK LOIN SAUERKRAUT RECIPES | YUMMLY
Roast Pork Loin with Tarragon Cream recipe | Epicurious.com Epicurious unsalted butter, salt, garlic, pork loin, Dijon mustard, fresh tarragon and 4 …
From yummly.com


EASY PORK LOIN ROAST • FOOD FOLKS AND FUN
Making an easy and juicy Pork Loin Roast is simple. My recipe calls for just 6 ingredients and only 5 minutes of prep. This recipe is perfect for weeknights, Sunday dinners, and holidays. This Pork Loin Roast serves six and costs about $7.65 to make, which is only $1.28 per serving. Serve it alongside this Italian Salad, Buttermilk Mashed Potatoes, and some Fried …
From foodfolksandfun.net


PORK TENDERLOIN RECIPES - BBC GOOD FOOD
Pork tenderloin recipes. 20 Recipes. Serve pork tenderloin in a range of easy dishes, from stir-fries and pan-fried fillets, to one-pots and roasts. This cut of meat is good value, as well as being tender and moist. Advertisement.
From bbcgoodfood.com


PORK & MUSHROOMS IN A CREAM & TARRAGON SAUCE - FAB FOOD 4 ALL
Love this recipe! Only comment is that 1 pork loin is not enough for four people – it needs to be 4 – one sliced pork loin EACH. Other than that, the cream, white wine and tarragon make this really delicious and I cook it often. Thanks!
From fabfood4all.co.uk


ROAST PORK LOIN WITH PORTOBELLO MUSHROOMS AND TARRAGON
Delicious Pork Recipes. Local, easy pork recipes for every cut. Roast Pork Loin with Portobello Mushrooms and Tarragon . Rate this article: 5.0 1578. Print. Yield: Serves 6 Prep Time: 30 minutes Cooking Time: 1 hour 15 minutes Ingredients: 1 Ontario pork loin, centre roast, boneless, about 2 1/2 lbs (1.25 kg) 1 large clove garlic, cut into slivers; 1 tsp (5 mL) EACH salt …
From ontariopork.on.ca


10 BEST MEXICAN ROASTED PORK LOIN RECIPES | YUMMLY
fresh tarragon, cream, pork loin, chicken broth, butter, fresh tarragon and 6 more Pineapple Roasted Pork Loin Portugeuse Recipes white wine, onions, pepper, mustard, paprika, dried rosemary and 8 more
From yummly.com


PORK TENDERLOIN WITH CREAMY MUSTARD SAUCE - RECIPETIN …
And YES it really only calls for cream, mustard and a pinch of tarragon! * That’s shallots to those of you in the US. Ingredients in Pork Tenderloin with Creamy Mustard Sauce. So with that, hopefully I’ve convinced you that this really is all you need: Pork tenderloin – Also called pork fillet, this is a lean and tender cut of meat. When ...
From recipetineats.com


VEAL TENDERLOIN WITH TARRAGON CREAM RECIPE - FOOD NEWS
RECIPE TITLE "Beef Tenderloin with Mustard-Tarragon Cream Sauce" source: Cooking Light magazine September 2002 6 servings (serving size: 1 steak and 1 tablespoon sauce) --- easy Serve with quartered red potatoes tossed with olive oil, minced garlic, pepper, and salt, and cooked covered in the microwave for about 15 minutes. roasting chickens, lemons, about 1/2 …
From foodnewsnews.com


10 BEST CUBAN ROAST PORK LOIN RECIPES | YUMMLY
Roast Pork Loin with Tarragon Cream recipe | Epicurious.com Epicurious garlic, Dijon mustard, chicken broth, cream, shallot, pork loin and 4 more Scored Cuban Mojo Pork Loin With Papaya, Avocado And Tomato Salad Pork Foodservice
From yummly.co.uk


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