PORK TENDERLOIN WITH MUSTARD-TARRAGON SAUCE

By jarren

Ingredients

• 1 cup dry white wine
• 2 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 tablespoon Dijon mustard, divided
• 3/4 cup heavy cream
• 1/2 cup low-salt chicken broth
• 2 tablespoons chopped fresh tarragon

Details

Servings 6

Preparation

Step 1

Mix wine, garlic, oil, rosemary, thyme, and allspice in a 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 375F. 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 145F, about 40 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.