Roast Pork Tenderloin With Mustard Tarragon Sauce Food

PERFECT PORK TENDERLOIN

Steps:

• For the pork tenderloin: Preheat the oven to 425 degrees F.
• Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin.
• Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix.
• Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest.
• For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed.
• Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.

ROAST PORK LOIN WITH TARRAGON CREAM

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.

ROAST PORK TENDERLOIN WITH MUSTARD-TARRAGON SAUCE

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 TENDERLOIN WITH TARRAGON-MUSTARD SAUCE

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.

PORK TENDERLOIN WITH TARRAGON SAUCE

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.

ROAST PORK TENDERLOIN

Steps:

• Combine first 6 ingredients, mixing well.
• Add all remaining ingredients except pork loin and combine thoroughly.
• Spread marinade evenly over pork loin and marinate in refrigerator for 8 hours.
• Preheat oven to 350 degrees.
• Remove pork loin from refrigerator and let come to room temperature.
• Roast uncovered for 45 minutes.
• Remove from oven and let rest for 15 minutes.
• Carve into 1/4 inch slices.

ROASTED PORK TENDERLOIN WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oven to 425*F.
• Place a rack in a roasting pan, spray with nonstick spray, and place in oven.
• Remove any excess fat or silverskin from the tenderloin.
• Season the tenderloin with salt and pepper.
• Heat the vegetable oil in a large saute pan over medium high heat.
• Sear the tenderloin until it is golden brown on all sides, about 5 minutes.
• Remove the tenderloin and place it on the rack in the roasting pan.
• Roast to the desired doneness.
• (Pork is safely cooked when it reaches an internal temperature of 160*f) This will take approximately 15 to 20 minutes.
• while the tenderloin is roasting, return the saute pan to medium heat.
• Add the garlic and shallots; cook until fragrant, about 1 minute.
• Add the tomato paste and cook until slightly browned.
• Add the mustard, honey, vinegar, thyme, salt, pepper and chicken broth.
• Bring to a boil, then simmer until the mixture reduces to a sauce consistency, about 10 minutes.
• Keep warm.
• Remove the tenderloins from the oven and let stand 5 to 10 minutes, before slicing.
• Carefully skim and discard the fat from the pan juices.
• Pour the degreased pan juices into the sauce.
• Bring the sauce to a boil again, reduce the heat and simmer until it is slightly reduced again.
• Serve the pork sliced with the warm honey-mustard sauce.

GARLIC-ROASTED PORK WITH TARRAGON SAUCE

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.

PORK WITH MUSTARD SAUCE

Steps:

• Cut tenderloin into 8 pieces. Slice each piece again, but do not cut all the way through; open and flatten each piece, pounding slightly with meat mallet. , In a large skillet over medium-high heat, cook the pork in butter until no longer pink, 5-6 minutes on each side. Remove to a serving dish and keep warm; discard drippings. , In the same skillet, cook broth and tarragon over high heat until reduced by half. Reduce heat; stir in cream and mustard. Season with salt and pepper. Spoon over pork. Serve with noodles if desired.

ROASTED PORK TENDERLOIN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Rub tenderloin with sage and garlic salt. Place tenderloin in a baking pan or casserole. Cover meat with half of the sauerkraut. Place the apple and onion, cut side down, on top of the sauerkraut. Cover with remaining sauerkraut. Sprinkle with brown sugar.
• Cover and bake in preheated oven for 2 to 3 hours, until the internal temperature has reached 145 degrees F (63 degrees C).