- 6
Ingredients
- For marinade:
- 2 12-ounce pork tenderloins
- 3 Tbs. Dijon mustard
- 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
- For sauce:
- 1 Tbs. olive oil
- 1 Tbs, butter
- 2 cups mixed mushrooms
- 4 tablespoons Dijon mustard
- 1 1/2 cup heavy cream
- 1 cup low-salt chicken broth
- 4 tablespoons chopped fresh tarragon
Preparation
Step 1
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 degrees 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 degrees F, about 25 minutes.
Transfer pork to platter and let stand 10 minutes.
Meanwhile, saute mushrooms in oil and butter until soft, about 10 minutes. Set aside.
Boil cream, broth, and remaining 4 tablespoons mustard in heavy medium saucepan until reduced to 1 cup, whisking occasionally, about 10 minutes.
Add mushrooms and season sauce to taste with pepper.
Slice pork crosswise into rounds and serve with sauce.